| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian6 | 6 | servings |
INGREDIENTS
| 1 1/2 | lb | Top round steak; 1/2" thick |
| 1 | cn | Tomatoes; stewed(16oz) |
| 1/3 | c | Bread crumbs; dry |
| Salt to taste | ||
| 1/3 | c | Parmesan cheese; grated |
| Pepper to taste | ||
| 1 | Egg; beaten | |
| 1 | ts | Basil |
| 1/3 | c | Corn oil |
| 1/2 | ts | Oregano |
| 1 | Onion; large, chopped | |
| 1 1/2 | c | Mozzarella cheese; grated |
| 1 | cn | Tomato sauce; (8oz) |
INSTRUCTIONS
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 350F. oven 1 hour. 11. Remove from oven; sprinkle with cheese. 12. Bake 15 minutes longer, or until cheese is melted. Per serving: 473 Calories (kcal); 32g Total Fat; (61% calories from fat); 34g Protein; 11g Carbohydrate; 113mg Cholesterol; 566mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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