Veal Parmigiana (Xwcg89a)
beef, casseroles, meats
1 1/2 pound top round steak; 1/2" thick
1 can tomatoes; stewed(16oz)
1/3 cup bread crumbs; dry
salt to taste
1/3 cup parmesan cheese; grated
pepper to taste
1 egg; beaten
1 teaspoon basil
1/3 cup corn oil
1/2 teaspoon oregano
1 onion,large; chopped
1 1/2 cup mozzarella cheese; grated
1 can tomato sauce(8oz)
1. Trim excess fat from steak; cut into 6 pieces. 2. Pound each piece with a heavy mallet to 1/4-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.
Yield: 6 servings
Preparation Time: 0:0
