|Veal cutlets||1 1⁄2 Pound, pounded until 1/4 inch thick|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Beef bouillon/1 teaspoon instant beef bouillon dissolved in 1 cup hot water||1 Cup (16 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Lemon juice||1 Teaspoon|
|Tomato||1 , sliced|
Season cutlets with salt and pepper.
Coat with flour and shake off excess.
Place butter in 2-quart casserole.
MICROWAVE on HIGH until butter melts.
Place veal in casserole and turn to coat with butter.
MICROWAVE 4 MINUTES on HIGH, turning cutlets over after 2 minutes.
Stir bouillon, tomato paste and lemon juice together in 1 quart measure.
Pour over cutlets.
MICROWAVE 12 to 15 MINUTES on '6', or until veal is fork tender.
Arrange cutlets and sauce on platter.
Garnish with tomato slices.
MICROWAVE 2 MINUTES on '6', or until heated through.
For ovens without solid state heat control, MICROWAVE 2 MINUTES, 30 SECONDS on '5'.