2 - 3 pounds veal cutlets, pounded to 1/4 inch thickness
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through breadcrumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving.

The Skinny: Use low fat Parmesan.

Green Salad with Mozzarella and Tomatoes

4 cups assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 - 2 cups Mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. Marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

Combine lettuce, tomatoes, avocados and cheese together in a large bowl. Combine olive oil, vinegar, garlic and spices in a cruet and shake well. Pour over salad just before serving and toss.

The Skinny: Use low fat Mozzarella.