Veal with Onions and Tomatoes

• 1½ pound veal cutlet
• 3 tablespoons butter
• 4 firm, ripe tomatoes, tops and bottoms sliced off
• 1 teaspoon Accent
• 4 thick onion slices
• 4 slices American or mozzarella cheese
• Salt and pepper
• Pinch of basil

Cut veal into serving pieces, sprinkle with salt, pepper, and Accent; brown in butter on both sides. Add tomatoes and onion slices; sprinkle with basil; cook until vegetables are tender. Cover veal slices with cheese and cook over low heat until cheese is melted.