| 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
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