Veal Parmigiana With Spaghetti
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Corn flake crumbs||3 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Veal cutlets/Veal round steak||1 Pound, cut 1/2 inch thick|
|Tomato sauce||8 Ounce (1 Can)|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Mozzarella cheese slice||2|
|Hot cooked spaghetti||1 Cup (16 tbs)|
1 Place butter in 2-quart (12 x 7) glass baking dish.
2 Microwave for about 1 minute on 7 (MED. HIGH), or until melted. Combine Parmesan cheese, corn flake crumbs and garlic salt in flat dish. Cut veal into serving pieces. Dip each piece into butter; coat both sides with crumb mixture and set aside. Preheat microwave browning grill in oven on HIGH as directed for meats in manufacturer's instruction booklet. Lightly grease grill or spray it with vegetable coating. Place crumb-coated veal on hot grill.
3 Microwave for 2-3 minutes on HIGH. Turn veal over and continue cooking for 2 1/2 to 4 minutes on HIGH. Meanwhile, combine remaining ingredients, except Mozzarella cheese and spaghetti, in greased glass baking dish. Add browned veal, turning to coat with tomato mixture. Cover with wax paper.
4 Microwave for 15 minutes on 5 (MEDIUM). Place cheese on veal and continue cooking for 3 to 4 minutes on 5 (MEDIUM), or until cheese
melts Serve on bed cooked spaghetti.