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3 Tbsp. margarine
1/3 c. grated Parmesan cheese
3 Tbsp. cornflake crumbs
1/2 tsp. garlic salt
1 lb. veal cutlets or veal
round steak, cut
1 tsp. Worcestershire sauce
hot cooked spaghetti
1 (8 oz.) can tomato sauce
1/2 tsp. basil leaves
1/2 tsp. oregano
2 slices Mozzarella cheese

Bake in a 2 quart (12 x 7-inch) glass dish. Melt
margarine in glass dish. Combine Parmesan cheese, corn flakes
and garlic salt. Cut veal pieces. Dip each piece in butter,
coat both sides in crumbs and set aside. Preheat dish.
Lightly grease grill. Place veal on hot grill (browning
grill). Cook 2 minutes on High. Turn veal over. Cook 2 1/2
minutes on High. Combine remaining ingredients except
Mozzarella and spaghetti in greased glass baking dish. Add
browned veal, turning to coat with tomato. Cover with wax
paper. Cook 15 minutes on simmer (50% power). Place cheese
over mixture. Cook 3 to 4 minutes on simmer. Serve on spa-
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.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
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.PF 7 1 64N1N04 N
.PF 8 1 64N1N06 N
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N

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