1/3 cup (75 mL) grated or 1-1/2 oz (45 g) sliced light mozzarella cheese
2 to 3 tbsp (30 to 45 mL) tomato pasta sauce (see tip, below)
1/2 lb (250 g) veal or turkey scallopini
1 tsp (5 mL) butter
Pinches of salt and white pepper
Generous pinches of grated Parmesan cheese and dried oregano leaves
1/4 cup (50 mL) chopped fresh basil or 2 tbsp (30 mL) snipped chives

Cooking time 5 minutes
Preparation time 8 minutes
Makes 2 servings

Grate or thinly slice mozzarella and measure out pasta sauce. If necessary, cut meat into smaller pieces so it will fit into a large frying pan or cook in 2 batches.
Melt butter in a large, non-stick frying pan over medium-high heat. Swirl to evenly coat pan.
Sprinkle both sides of meat with salt and pepper.
Add meat to pan and cook until lightly browned on underside, 1 to 2 minutes. Turn over.
Immediately remove pan from burner and reduce heat to low.
Spoon sauce in centre of each piece of meat and spread to edges.
Sprinkle with mozzarella or layer slices on top.
Sprinkle with Parmesan and oregano. Return to burner.
Cover and cook until cheese melts, 2 to 3 minutes.
Arrange on dinner plates and sprinkle with basil.
Terrific with a caesar salad made with Creamy Caesar Dressing.
• Kitchen tip
Taste your tomato sauce! Since there isn't a lot of sauce in this recipe, it's important to use a full-flavoured one. If necessary, add pinches of Italian seasoning, dried oregano, basil leaves or hot red chili flakes to boost the flavour.

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