1 tbsp. oil
1/4 c. chopped onion
1 lb. veal cutlets, flattened to 1/8 inch thickness
1 egg, beaten
1/3 c. corn flake crumbs
1/2 tsp. basil leaves
1/2 tsp. oregano

In a medium bowl combine oil and onions, microwave on High 2 minutes. Stir in tomato sauce, oregano, and basil. Microwave on High 5 minutes until hot and thick. Dip veal pieces in egg, then crumbs. Place in 12 x 8 inch glass dish. Cover with waxed paper, microwave on High 4-5 minutes or until veal is fork tender. Pour sauce over veal. Microwave uncovered on medium power 3 minutes.