Veal parmigiana

1 egg
1/4 tsp salt
3 tbs cracker crumbs
1/3 cup grated parmesan cheese
4 veal cutlets, about 1 lb
2 tbs vegetable oil
1/4 cup dry vermouth
1 medium onion, minced
1 cup (4 oz) shredded mozzarella cheese
1 can (8 oz) tomato sauce
1/8 tsp pepepr
1/8 tsp oregano

Beat egg and salt in shallow dish. Combine cracker crumbs and parmesan cheese on waxed paper square. Place each veal cutlet between 2 pieces of waxed paper and pound with smooth surfaced meat mallet until 1/4 inch thick. Dip veal in egg, then in cracker crumbs, and set aside. Preheat 9 inch microwave browning dish 7 minutes on High, adding vegatable oil after preheating. Brown 2 veal cutlets at a time as follows: lay cutlets on dish, cover with waxed paper, and cook on High 1 1/2 -2 minutes. Turn and cook on High 1- 1 1/2 minutes. Remove and set aside. Brown second 2 cutlets in same manner. Then, arrange all 4 cutlets in browning dish. Add vermouth, sprinkle onion over meat, top with cheese, then sauce and season with pepper oregano. Cook, covered on BAKE (level 60) for 10 mintues, or until sauce is hot and cheese melted