Veal Parmigiana With Spinach Noodles - cooking recipe

Ingredients

24 saltines, made into crumbs
1 oz. grated Parmesan cheese, divided
dash of pepper
15 oz. veal cutlets
1 egg, beaten
2 Tbsp. reduced-calorie magarine (tub), divided
1 Tbsp. vegetable oil
1 c. tomato sauce
1/2 tsp. oregano leaves
2 oz. Mozzarella cheese, shredded
2 c. cooked spinach noodles (hot)

Preparation

In large bowl, combine cracker crumbs, 3/4 ounce Parmesan cheese and the pepper, mixing well.
Dip one veal cutlet into egg, then dredge in cracker mixture, coating tall sides.
Transfer to plate.
Repeat with remaining cutlets, coating evenly.
In 12-inch nonstick skillet, combine 2 teaspoons margarine and the oil and heat over medium-high heat until margarine is bubbly and hot.
Add veal and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
Remove to plate and set aside.