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Good recipe, Walter. All my ingredients, but add salt & pepper to the breaded slices.
Though I do dip my raw slices in asidulated water (to prevent browning), then sweat them on papertowel cookie sheets, covered , then with another cookie sheet weighed down on top for up to an hour. I slice mine top to bottom about 1/2" thick as they shrink slightly after sweating.
Then I place the coated slices on a lightly oil sprayed cookie sheet, spray the tops lightly and bake uncovered in a hot 425* oven for about 10 minutes, turn and bake another 10 minutes.
Cool, and then continue the steps in your recipe.
I only bake about 20 minutes when compiled, but then move the rack to about 5-6"? from the broil coil (electric oven) to slightly brown top cheese. Maybe 2-3 minutes-gotta keep your eye on this step though.
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