Basil Veal Parmigiana
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Basil leaves||1⁄2 Teaspoon|
|Veal cutlets||1 Pound, flattened to 1/8-inch thickness|
|Egg||1 , beaten|
|Fine cornflake crumbs||1⁄3 Cup (5.33 tbs) (Finely Crushed)|
|Shredded mozzarella||3⁄4 Cup (12 tbs)|
|Parmesan cheese||1 Tablespoon|
In 4-cup measure, combine oil and onions.
Microwave at High 1 to 2 minutes, or until onion is tender.
Stir in tomato sauce and basil.
Microwave at High 3 to 5 minutes, or until sauce is hot and somewhat thickened.
Dip veal pieces in egg; dredge in crumbs.
Place in 12x8-in dish.
Cover with wax paper.
Microwave at High 3 1/2 to 5 minutes, or until veal is fork tender.
Pour sauce over veal, sprinkle with mozzarella, top with Parmesan.
Microwave, uncovered, at 50% (Medium) 2 to 3 minutes, or until cheese melts.