Brucholoni

• 2 beef or veal top round steaks (1/4 inch thick)
• 1 c. Italian bread crumbs
• 2 eggs, slightly beaten
• 4 large cloves garlic, minced
• 1/2 c. grated Parmesan cheese (1 1/2 oz.)
• 1 medium onion, halved lengthwise and thinly sliced
• 1 medium green pepper, thinly sliced (optional)
• 2 hard-cooked eggs, thinly sliced
• 1/2 c. virgin olive oil
• salt and pepper to taste
• favorite spaghetti sauce

1. Preheat
2. oven
3. to 375u0b0.
4. Place steaks on cutting board; trim fat.
5. If meat has a bone, cut straight below bone.
6. Pound steaks to
7. about
8. 1/8 inch thick.
9. (Take care not to tear.) In medium bowl
10. combine
11. bread
12. crumbs, eggs, garlic and cheese. Pat mixture evenly over pounded steaks, leaving 1 inch border at edges.
13. Scatter
14. onion
15. and
16. green pepper over bread crumb mixture.
17. Top with hard-cooked eggs.

beef, italian bread crumbs, eggs, garlic, parmesan cheese, onion, green pepper, eggs, virgin olive oil, salt, favorite spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714061 (may not work)