Ingredients
1/2 lb veal leg cutlets, 1/8” to 1/4” thick
1 tablespoon olive oil
1 tablespoon Italian seasoned dry bread crumbs
1/4 cup prepared spaghetti sauce
1/4 cup shredded Mozzarella cheese
2 teaspoons grated Parmesan cheese

Method:
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.

Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 tsp salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.

Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.