Veal Parmigiana

1 (1 1/2-pound) lean veal round, thinly sliced,
    trimmed of fat and cut into 6 pieces
1/4 cup bread crumbs
1 tablespoon diet margarine
1 (16 ounce) can tomato sauce
2 teaspoons Italian seasoning or oregano
1 1/2 teaspoon garlic salt
1/8 teaspoon pepper
3 ounces part skim mozzarella cheese, sliced

Dip the veal pieces in the bread crumbs until they are lightly coated. melt the margarine in a large nonstick skillet. Add the coated veal and brown it slowly, turning once. Remove the veal from the skillet and arrange it in a single layer in a shallow baking dish. Spoon the tomato sauce over the veal. Season with Italian seasoning, garlic salt and pepper. Top the veal with the mozzarella slices. Bake, uncovered, in a preheated 350 degree F oven for 20 to 25 minutes, until the cheese is melted and bubbly.