1 lb. thin veal cutlets, about 6
3/4 c. fine bread crumbs (homemade crumbs are better)
1/4 c. butter
14 oz. meatless spaghetti sauce (I use my own sauce but you may use 14-16 oz. jar bought sauce)
1 (8 oz.) pkg. sliced Mozzarella cheese
Grated Parmesan cheese (fresh is better)

Dip cutlets in egg and coat well with crumbs. Heat butter in skillet over low heat; add cutlets and increase heat. Cook until lightly browned on each side. Pour a layer of sauce into bottom of shallow 2 quart baking dish. Arrange veal in single layer; adding cheese over veal and pouring remaining sauce over all. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 3-4.