Prepare your stations to bread the cutlets: Put flour on a plate and add paprika, salt and pepper. Mix. Set aside. Put beaten eggs into a wide bowl. (I use a wide soup bowl for this). Set aside. Put breadcrumbs onto a plate or an oval bowl. If using plain breadcrumbs, add salt and pepper to taste. Set aside.

Have large platter ready for the next 3 steps. Dip a cutlet into flour, coat both side and shake off excess flour. Put cutlet into egg mixture and coat both sides, allowing excess egg to drip off. Put cutlet into breadcrumbs and coat both sides. Place on large platter. Set aside. Repeat the 3 steps, until all cutlets are breaded.

Heat oil in large skillet on medium-high heat. Fry cutlets for 2-3 minutes per side. Do not crowd skillet. Once fried on both side, drain on paper towels to absorb excess oil.

Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil and place cutlets on foil. Top each cutlet with tomato sauce and a slice of mozzarella cheese. Cutlet should be covered with cheese. Add more cheese if need. Drizzle cutlets with a little olive oil and sprinkle with oregano.

Bake for 20- 25 minutes. Check at 20 minutes to see if cheese is melted. When cheese is melted, remove from oven and serve.