3 tbsp. butter
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
1/2 tsp. dried oregano, crushed
Dash onion salt
1/2 c. cornflake crumbs
1 lb. veal cutlets, 1/4 inch thick
1 (8 oz.) can tomato sauce
1/2 tsp. sugar
4 oz. Mozzarella cheese, thinly sliced

Melt butter in 10 x 6 x 1 1/2 inch baking dish. Combine cornflake crumbs, Parmesan cheese, 1/4 teaspoon salt and dash of pepper. Dip meat in egg, then in crumb mixture.

Place in baking dish, turning to coat. Bake at 400 degrees for 20 minutes. Turn meat; bake 15-20 minutes. Combine tomato sauce, oregano, sugar and onion salt; heat to boiling. Pour sauce over meat; top with cheese. Return to oven to melt cheese.