|Veal cutlets||1 Pound|
|Vegetable cooking spray||1 Tablespoon|
|Onion||1 Large, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|No salt added tomato sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Cooked medium egg noodles||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
|Chopped parsley||2 Tablespoon|
Trim fat from cutlets; cut cutlets into 1-inch-wide strips.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add veal; cook 3 minutes on each side or until browned.
Remove veal from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray.
Add onion, celery, and garlic; saute until tender.
Add tomato sauce and next 4 ingredients; stir well.
Return veal to skillet.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until veal is tender.
Remove from heat; let stand 2 minutes.
Combine veal mixture and cooked noodles in a medium bowl; toss gently.
Sprinkle with chopped pars ley.