Veal parmigiana ii

Yield: 6 servings

Measure Ingredient
1½ pounds Top round steak,1/2" thick
⅓ cup Bread crumbs,dry
⅓ cup Parmesan cheese,grated
1 Egg,beaten
⅓ cup Corn oil
1 Onion,large,chopped
1 can Tomato sauce(8oz)
1 can Tomatoes,stewed(16oz)
Salt to taste
Pepper to taste
1 teaspoon Basil
½ teaspoon Oregano
1½ cup Mozzarella cheese,grated

1. Trim excess fat from steak; cut into 6 pieces.~ 2. Pound each piece with a heavy mallet to ¼-inch thickness.~ 3. Combine bread crumbs and Parmesan cheese; dip each piece of meat in beaten egg, then in crumb mixture.~ 4. Heat oil in a large skillet; brown steak well on both sides.~ 5. Remove steak to paper towels to drain.~ 6.

Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir to combine.~ 7. Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes.~ 8. Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover bottom of dish).~ 9. Place steak on top of sauce in a single layer; pour remaining sauce over steak.~ 10. Bake in preheated 350'F. oven 1 hour.~ 11. Remove from oven; sprinkle with cheese.~ 12. Bake 15 minutes longer, or until cheese is melted.~ From: Sandee Eveland Date: 06-19-95 (160) Fido: Recipes

Similar recipes