This is how my mom made it in the 50's, with beef, pork and veal. She used cracker meal instead of bread crumbs, and to this day almost everything I bread and fry is with cracker meal. Two reasons. It adheres better and is more forgiving in that it wont over brown as easy as bread crumbs (also tastes better to me). I bake at a higher temp with less time but I like the idea of lower and slower for a more tender outcome. I also use less oil while baking.