4 veal cutlets, cut 3/8 inch thick (about 4 oz. each)
1/4 cup all-purpose flour
2/3 cup Stove Top Stuffing Mix
3 tablespoons olive oil, divided
2 Tablespoons butter
1-1/2 cups shredded mozzarella cheese
1 jar (28 oz.) pasta sauce
2/3 cup freshly grated parmesan cheese
Fresh basil leaves
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Let's Make It
In 2 quart pan, bring salted water to a boil then turn down to medium heat and add spaghetti noodles. Cook 15 minutes or until done.
Pound veal with the meat mallet to 1/4 inch thickness. Pat dry with paper towels; set aside. Beat egg in shallow bowl; spread flour and stuffing mix on separate plates. Dip reserved veal cutlets first in flour, then in egg then in stuffing mix to coat both sides evenly. Press coating firmly onto veal. Heat 2 tablespoons oil and butter in large skillet over medium high heat. Add veal. Cook 3 minutes per side or until browned.
Preheat oven to 350 degrees F. Move veal to baking dish. Sprinkle mozzarella cheese evenly over veal. Spoon pasta sauce evenly over cheese. Sprinkle parmesan cheese over tomato sauce. Drizzle remaining 1 Tablespoon oil over top. Bake uncovered, 25 minutes or until tender and cheese is golden. Garnish with fresh basil, if desired. Serve with pasta.