Veal Recipe: Light and Healthy Veal Parmesan

1/2 lb veal leg cutlets, 1/8" to 1/4" thick

1 tablespoon olive oil

2 tablespoons Italian seasoned dry bread crumbs

1/4 cup prepared spaghetti sauce

1/4 cup shredded Mozzarella cheese

2 teaspoons grated Parmesan cheese

1. Pound veal cutlets to 1/8" thickness, if necessary.  In large nonstick skillet, heat oil over medium heat until hot.  Dip cutlets into bread crumbs, coating both sides.

2. Place cutlets in skillet; cook 1 minute per side. Top each cutlet with sauce and mozzarella cheese.  Cover skillet and continue cooking 1 to 2 minutes for medium doneness.  Do not overcook.

3. Remove from skillet; sprinkle with Parmesan cheese.