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1. Pound the veal very thin with a mallet or the back of a heavy knife. Melt the butter in a large skillet on your conventional burner and, over high heat, brown the veal lightly.
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2. Put the mushrooms and butter in a covered casserole in the microwave oven and cook 3 minutes. Add the veal. Cook, covered, in the microwave oven until tender (about 3 to 5 minutes or until the pink is gone).
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3. Stir in the cream and cheese and cook in the microwave about 2 minutes to melt the cheese. Take care to not overcook the cheese as that will make it tough and stringy. Beat the mixture to blend well.
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4. Stir in the ham strips and then the Parmesan cheese, the beaten egg, and the salt and pepper. Place the veal cutlets in a two-quart rectangular baking dish and top with the ham and cheese mixture.
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5. Return to the microwave oven and cook about 2 minutes more or until the mixture is hot and bubbly.
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TIP:
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The meat can be cooked in the 2-quart rectangular container instead of on the range top. Melt the butter in the dish, dip the cutlets in it, and turn to coat both sides. Cook about 5 minutes or until the pink is gone, rearranging as needed for even cooking. Then, continue as in the recipe, above.
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