4 veal cutlets, about 1/4" thick (approx. 1 lb.)
1/2 c. plain dry bread crumbs
2 1/4 tsp. grated Parmesan cheese
1 egg
1 tbsp. water
1 tbsp. olive oil
1 1/2 c. no-added-salt spaghetti sauce
1/2 c. shredded part-skim mozzarella cheese
1/4 tsp. oregano, crushed

Preheat oven to 375 degrees. On cutting board with meat mallet, pound veal cutlets to 1/8 inch thickness. In shallow dish, combine bread crumbs and Parmesan cheese; mix well. In another shallow dish, beat eggs and water slightly. Dip veal into egg mixture, then coat with bread crumb mixture.

In large non-stick skillet over medium high heat in hot oil, brown veal. In shallow 2 quart baking dish, arrange cutlets in a single layer. Pour sauce over veal. Sprinkle with mozzarella cheese and oregano. Bake 20-30 minutes or until bubbly. Makes 4 servings, about 4 ounces each.