Source: dLife

Crispy veal cutlets with tomato sauce, basil, and cheese

Servings

1 lb Veal, loin chop, lean, raw
0.5 cup liquid egg substitute ,
0.5 cup Bread Crumbs, Italian style
8 oz tomato sauce, low sodium
2 tbsp fresh basil , chopped (or 1 tsp dried)
0.5 cup Cheese, mozzarella, reduced fat, shredded

1 Preheat oven to 450 degrees F.
2 Place a veal cutlet between two sheets of waxed paper on a work surface. Using a rolling pin or heavy pan, gently pound the cutlet from the center outward until it is between 1/8 inch and 1/4 inch thick. Repeat with the remaining cutlets.
3 In a shallow bowl, pour the egg substitute.
4 Put the bread crumbs in another shallow bowl.
5 Dip the cutlets in the egg substitute, then in bread crumbs, coating completely.
6 Coat a large skillet with fat free cooking spray and heat over medium high heat. Add the cutlets (in batches if necessary) and cook until browned, about 2 minutes per side.
7 Transfer the cutlets to a shallow baking dish. Pour the tomato sauce evenly over the top.
8 Sprinkle with the basil and cheese.
9 Bake until the cutlets are no longer pink in the center and the cheese is melted 12 to 15 minutes.

Best served with pasta.