Fast Veal Parmigiana
- Pound veal cutlets to 1/8″ thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.
- Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 tsp salt and top each with sauce and Mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
- Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.