- l ¼ lbs. veal cutlets, about 4 cutlets
- 2 garlic cloves, crushed
- 4 oz. mozzarella cheese cut into 1 oz. slices l ¼ jars Ragu Italian Cooking Sauce
- 4 T. parmesan cheese
Brown garlic in non-stick pan, one clove at a time, using non-caloric spray. Discard garlic. Add 1/2 of veal; brown on bot sides; remove to oven-proof dish; add scond clove of garlic; brown; discard and add remaining veal; brown on both sides; remove to oven-proof dish. Cover cutlets with Ragu Italian ·Cooking Sauce. Place l slice mozzarella cheese on each c.utlet. Sprinkle parmesan cheese over entire pan. Bake, covered, l hr. at 325 degrees. Serves 4.
Dieter’s portion of designated veal with 2 T. sauce.
On low sodium diets please delete Ragu Italian Cooking Sauce or Butoni Marinara and substitute equal portions of tomato sauce with tomato bits adding dashes of garlic powder, thyme oregano and marjoram, if desired.