1 1/2 lbs. turkey cutlets
1 c. bread crumbs
2 tbsp. Parmesan cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. pepper
Flour for dredging
3 eggs, beaten
Vegetable oil
4 c. tomato sauce
8 oz. Mozzarella cheese, sliced

Mix bread crumbs, cheese, salt, garlic powder, and pepper. Dredge cutlets in flour, dip in eggs and bread crumbs. Brown cutlets on both sides in hot oil and saute until done. Place cutlets in a baking pan and spread each with 2 tablespoons sauce.

Top with a slice of cheese and broil until cheese is bubbly. Heat remaining sauce and pour into a serving platter; arrange cutlets on top. Yield: 6 servings.