Veal parmigiana ii
6 servings
Ingredients
| Quantity | 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 |
Directions
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