Veal Parmesan adapted from Weight Watchers Pantry to Plate

8 (2 oz.) thin-sliced veal cutlets
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese

1.  Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.

2.  In a bowl, combine the flour and 1/4 t. salt.  Put the egg in a separate bowl and the bread crumbs in a third bowl.  Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs.  Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray.  Bake until cooked through and lightly browned, 6-7 minutes. OR  heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned. 

3.  Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese.  Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.