4 boneless veal steaks
1 beaten egg
1 1/2-2 c. milk or buttermilk
1 c. flour
1 c. Italian bread crumbs
1 jar Ragu Homestyle Spaghetti Sauce
1 1/2 c. shredded Mozzarella cheese
4 tbsp. butter
Pepper to taste

Place each piece of veal between 2 pieces of clear plastic wrap. Pound each piece with meat mallet to 1/4-inch thickness. Remove plastic wrap.

In mixing bowl stir together the beaten egg and the milk. In a shallow dish combine flour and bread crumbs. Dip the veal into egg-milk mixture, then into the flour-bread crumb mixture to coat evenly.

In skillet cook breaded veal in hot butter about 1-2 minutes or until brown. Transfer veal to a casserole dish. In same skillet, heat spaghetti sauce until it boils. Pour sauce over veal. Pepper to taste. Top with shredded Mozzarella cheese. Broil in oven until cheese melts.