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In shallow bowl, beat egg with fork. In shallow dish, place bread crumbs. Dip each veal cutlet into egg; coat with bread crumbs.
In 8-inch nonstick skillet, heat oil over medium-high heat. Add veal; cook on both sides until browned.
Reduce heat to low; stir in tomato sauce and Italian seasoning. Cover; simmer 12 to 15 minutes or until veal is tender. Sprinkle with cheese; cover and cook 1 to 2 minutes longer or until cheese is melted.