Veal Parmigiana

• 1 1/2 pound beef, round steak 1/2 inch thick
• 16 ounces tomatoes, stewed, canned
• 13 cup bread crumbs dry
• 1 x salt to taste
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x black pepper to taste
• 1 each eggs beaten
• 1 teaspoon basil
• 13 cup corn oil
• 1/2 teaspoon oregano
• 1 each onions large, chopped
• 1 1/2 cup mozzarella cheese grated
• 8 ounces tomato sauce

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, Heat oil in a large skillet; brown steak well on both sides.
4. Remove steak to paper towels to drain.
5. Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes.
6. Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2 inch baking dish (enough to lightly cover bottom of dish).
7. Place steak on top of sauce in a single layer; pour remaining sauce in a single layer; pour remaining sauce over steak.
8. Bake in preheated 350F (180C) F oven 1 hour.
9. Remove from oven; sprinkle with cheese.
10. Bake 15 minutes longer, or until cheese is melted.

beef, tomatoes, bread crumbs dry, salt, parmesan, black pepper, eggs, basil, corn oil, oregano, onions, mozzarella cheese, tomato sauce

Taken from recipeland.com/recipe/v/veal-parmigiana-33596 (may not work)