In principle, one should take the zucchini and cut into pieces of approximately 1 cm. The direction of the cut, can be both vertical and horizontal, will depend on taste. Depending on the size of the vegetable, between 6 and 8 servings will come out.
In a deep plate, beat the egg together with the salt and pepper. Reserve.
In another deep dish, place the breadcrumbs with the onion and curry powder, and integrate to have the batter ready.
Take each piece of zucchini, bathe in the egg on both sides and then coat in the breadcrumbs. (Depending on the number of zucchini slices, the batter may be left over or missing and the same happens with the egg. In the case, you can add a few more tablespoons of breadcrumbs or even lighten with milk)
Arrange the milanesas on a baking sheet and drizzle lightly with olive oil. Bake at 200ºC for 40 minutes total. In principle, only cook the milanesas for about 30 minutes.
Carefully remove from the oven, and arrange on the base of the Milanese, the crushed tomato or the fresh tomato, the cubed mozzarella cheese and a pinch of dry oregano. Then bake 10 minutes over medium heat until it begins to melt to the neapolitan effect. At the moment of serving, rectify the dry oregano on top and accompany with a thread of olive oil.