Veal or Chicken Parmesan

A classic italian dish done Low-Carb style.
This is made Low-Carb by leaving out the breading.

8 boneless Chicken fillets or 8 Veal cutlets
8 slices Prociutto Ham (for chicken only)
2/3 cup Parmesan cheese, grated
8 slices Provolone cheese, sliced thin
5 cups Basic Tomato Sauce
Garlic Salt
Pepper
Italian Seasoning
2 tablespoons Butter
Olive Oil

1. Preheat oven to 350°.
2. For chicken, slice a pocket in the chicken along the side and insert a slice of Prociutto Ham
3. Sprinkle fillets or cutlets lightly with Garlic Salt and Pepper to taste.
4. Over MEDIUM-HIGH heat, saute in 2 tablespoons of butter and 2 tablespoons of olive oil in a pan until lightly browned.
   (Don't cook it! Just LIGHTLY-BROWN the outside.)
5. Wipe the inside of 9" by 12" rectangular glass baking dish with Olive Oil.
6. Cover bottom of dish with about 1 and 1/2 cups of the tomato sauce.
7. Place fillets/cutlets over the sauce.
8. Sprikle with Italian Seasoning (to taste)
9. Top with remaining tomato sauce.
10. Cover dish with aluminum foil and bake at 350° for 30 to 40 minutes, until fork tender.
11. Remove the foil and place a slice of Provolone cheese over each fillet/cutlet and sprinkle with Parmesan Cheese.
12. Leave UNCOVERED and continue to bake for 10 to 15 minutes to reduce the amount of liquid and melt the cheese.

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