Cook over low heat until heated through, stirring occasionally. Taste sauce and, if too acidic, add a little sugar to taste. Meanwhile, heat oil in large skillet over medium-high heat until hot. Top each cutlet with 1 slice of cheese. Cover skillet to melt cheese, about 1 minute.
Place cutlets on serving plate.
Top with tomato sauce and Parmesan cheese. Makes 4 servings. In medium saucepan over medium heat, cook carrots in boiling salted water until barely tender, about 10 minutes. Add green beans. Return to boil.