1 lb. boneless veal leg, 1/4 inch thick or chicken breasts, boned, skinned and halved
2 eggs, lightly beaten
1 c. Progresso Italian-style bread crumbs
6 tbsp. Progresso olive oil, divided
8 oz. can Progresso tomato sauce
8 oz. mozzarella cheese, sliced

Pound veal between 2 pieces of waxed paper with meat mallet or cleaver until 1/8 inch thick. Dip veal in eggs, then in bread crumbs mixed with 4 tablespoons Parmesan cheese. Press crumb mixture into meat. Place scaloppine on a platter and refrigerate for 30 minutes or freeze for 5 minutes. In a large skillet heat 3 tablespoons of the olive oil until hot. Add a few pieces of veal. Brown about 2 minutes on each side. Remove from skillet; set aside. Repeat with remaining veal, using 3 tablespoons olive oil. Preheat oven to 350 degrees. Place veal in a shallow 12 x 8 x 2 inch baking dish. Pour tomato sauce over all. Top with mozzarella cheese, sprinkle with remaining 2 tablespoons Parmesan cheese. Bake until hot, about 15 minutes. Makes 4 portions.