*  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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