Veal Parmesan With Tomato Sauce
CNS

Veal Parmesan can be a fat buster, but in her cookbook, "Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites Low in Fat With All the Original Flavor" (Rodale Books, $17.95), this version saves 8 grams of fat and 92 calories per serving.

Sauce:
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, pressed or minced
6 plum tomatoes, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) can tomato sauce
1 1/2 teaspoon Italian seasoning
Veal:
1 pound veal round steak, trimmed of fat
1/4 cup Parmesan cheese, grated
1/2 slice whole-wheat bread, crumbled
2 egg whites, lightly beaten
1 1/2 cups shredded reduced fat mozzarella cheese

Yields 6 servings.

To prepare sauce: Heat oil in large nonstick skillet. Add onion and garlic. Cook, stirring frequently for 10 to 12 minutes. Stir in tomatoes, salt and pepper. Bring to a boil, then reduce heat to low. Simmer 15 minutes. Add tomato sauce and Italian seasoning. Cover and simmer 30 minutes and set aside.

To prepare veal: Preheat oven to 350 F. Coat 11x7-inch baking dish with cooking spray.
Place veal on work surface and cover with plastic wrap. Pound veal to 1/8-inch thickness. Slice into 6 equal pieces. Set aside.

In bowl, combine parmesan cheese and bread. Dip veal into egg whites, then parmesan. In skillet over medium heat, place veal and cook for 1 to 1 1/2 minutes per side. Place veal into baking dish. Pour tomato sauce over and sprinkle with mozzarella. Bake for 20 minutes.

Nutritional analysis per serving: 249 calories, 23 g protein, 14 g carbohydrates,
12 g fat, 59 mg cholesterol, 812 mg sodium. [Copley News Service]

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