|Corn flake crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Egg||1 , beaten|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Whole oregano||1 Teaspoon|
|Basil leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Mozzarella cheese slice||3 , cut in half|
Combine corn flake crumbs, 2 tablespoons Parmesan cheese, paprika, salt and pepper.
Dip cutlets in egg, then coat with corn flake mixture.
Place cutlets in a 12x8x2 inch glass baking dish.
Microwave 10 minutes, giving dish a 1/2 turn during cooking.
Combine tomato sauce, oregano, basil and garlic salt.
Pour sauce over veal and sprinkle with Parmesan cheese.
Cover with a paper towel.
Microwave 5 to 8 minutes [SIMMER-4, 15 to 20 minutes], giving dish a 1/2 turn during cooking.
Arrange Mozzarella cheese over veal and microwave 1 to 2 minutes [ROASTS, 2 to 3 minutes] or until cheese softens.