Veal Parmigiana With Spinach Noodles

• 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)

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

saltines, parmesan cheese, pepper, veal cutlets, egg, magarine, vegetable oil, tomato sauce, oregano, mozzarella cheese, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547511 (may not work)