Using a fork, beat the eggs in a bowl with a pinch of salt and a little pepper, according to taste. Put the breadcrumbs in a shallow bowl and mix them with the grated pecorino. Place the slices of meat in the bowl with the beaten egg (if you have time, put them in the fridge like this for 15-20 minutes), then coat them on both sides with the breadcrumbs, pressing lightly with your hands to make sure they adhere. When you have almost finished the breading phase, put a deep frying pan with plenty of oil in it on the stove to heat up. Test the oil with a piece of bread: if it begins to fry immediately when you put it in the pan, you can start putting the slices of meat in, a few at a time. Don’t “overcrowd” the frying pan; they need enough space and hot oil to cook well. Turn them over, and when they are golden brown on both sides remove them from the pan, let the excess oil drip off and lay them on absorbent paper. Continue frying and if you see that the oil begins to foam or “get dirty”, remove the impurities from the surface with a slotted spoon. When you have finished frying, it’s time to prepare the sauce. Sauté the sage leaf, the sprig of rosemary broken up coarsely, the cloves of garlic “in camicia” (literally “with their shirt on”, simply crushed with the palm of your hand, without removing the skin) and the chilli pepper (according to taste) in a pan with 5 spoonfuls of olive oil. Remove the herbs, tip the tomatoes into the pan and stir well; after 5 minutes crush them with a wooden spoon and season with salt. Simmer the sauce for 5 minutes, and then lay the slices of fried meat in the pan, close together. Continue cooking over a low heat for 5 or 6 minutes, then turn off the heat. Put the lid on the pan, wait a few moments for all the flavours to mingle thoroughly and... serve!