1 In a bowl combine tomato, basil and sherry. Season and place to one side.
2 Preheat your oven to 180C.
3 In a bowl, whisk together egg and milk and place to one side. In another bowl, place the breadcrumbs and season.
4 Dip veal slices in the egg mix and allow some to run off before placing in breadcrumbs. Ensure a good coverage.
5 Heat a large pan to quite hot and add a little oil. Place schnitzel into pan a few at a time. Allow to colour well to a golden crisp. Transfer to a baking tray lined with greaseproof paper. Spoon over tomato sauce and top with slices of cheese. Place in oven for 6 to 8 minutes or until cheese is melted and veal cooked.
6 Remove and place on plates with green salad and boiled new potatoes. Serve immediately.