Veal Parmigiana(XWCG89A)

* Exported from MasterCook *

Veal Parmigiana (XWCG89A)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casserole Meats
Beef Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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