VEAL PARMIGIANA
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
1/4 cup soft breadcrumbs
1 tbsp grated Parmesan cheese
1 lb thin veal cutlets, cut into 6 serving-size pieces
vegetable oil cooking spray
1 can (8 oz) tomato sauce
2 (1 oz) slices part-skim mozzarella cheese
Combine the egg, salt and pepper; beat with a wire whisk until blended. Combine breadcrumbs and Parmesan cheese, stirring well. Dip veal into egg mixture and dredge in the breadcrumb mixture. In a large skillet, sprayed with the vegetable oil spray, saute veal until golden brown. Transfer meat to a shallow baking dish. Pour tomato sauce over all and top with the mozzarella cheese. Bake at 350 degrees for 15 to 20 minutes. Serve immediately.
Six servings of 1 veal cutlet and 1/6 of the sauce = 181 calories, 6 g carbs, 20 g protein each.