POINTS: 6
INSTRUCTIONS
2 sprays olive oil cooking spray
15 oz canned crushed tomatoes
2 Tbsp canned tomato paste
1 tsp dried basil
1 tsp dried oregano
1 pound lean veal loin, four 4-oz chops, pounded to 1/4-inch thickness
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
3 Tbsp all-purpose flour
1/2 cup fat-free skim milk
1/2 cup seasoned bread crumbs
1/2 cup part-skim mozzarella cheese, grated
1 Tbsp grated Parmesan cheese


Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer 10 minutes.
Meanwhile, season both sides of veal with salt and pepper. Place flour in a shallow dish, add veal and turn to coat both sides. Place milk and bread crumbs in separate shallow bowls. Dip flour-coated veal into milk and then into bread crumbs and turn to coat both sides.
Transfer veal to prepared baking sheet and lightly coat with cooking spray; bake for 5 minutes. Top each chop with 1/3 cup of tomato sauce; then top each with 2 tablespoons of mozzarella cheese and 3/4 teaspoon of parmesan cheese. Bake until cheese is golden and bubbly, about 10 minutes more. Serve veal with extra sauce on the side. Yields 1 chop and about 1/4 cup of sauce per serving.