Put veal cutlets in 1-gallon bag, Spaghetti Sauce in a 3-cup container, Italian-flavored bread crumbs and mozzarella cheese in separate 1-quart bags; freeze them together.
Thaw veal cutlets, bread crumbs, cheese slices and container of Spaghetti Sauce.
Beat egg with fork until white and yolk are blended.
Sprinkle Italian-flavored bread crumbs on a sheet of waxed paper.
Dip veal into egg and then crumbs, turning to coat both sides evenly.
In a large skillet, heat oil with garlic over medium or medium-high heat.
Add veal; saute 4 minutes on each side, until golden brown.
Top each piece of veal with a cheese slice.
Pour Spaghetti Sauce around veal.
Bring sauce to boil; reduce heat.
Cover and simmer 5 minutes or until cheese is melted.
Sprinkle Parmesan cheese on top.