Instructions: 1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil.

Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking water; ddrain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. cover; keep warm.

2. While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In larage nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until cheese is melted. Serve with pasta.

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