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Veal Parmigiana (XWCG89A)

This Veal Parmigiana (XWCG89A) recipe uses Tomatoes Stewed, Bread Crumbs Dry, Parmesan Cheese Grated, Corn Oil, and Mozzarella Cheese Grated. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 can
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 1 1/2 cup
• 1 can

Method (preview)

1. 1

   Trim excess fat from steak; cut into 6 pieces.

2. 2

   Pound each piece with a heavy mallet to 1/4-inch thickness.

3. 3

   Combine bread crumbs and Parmesan cheese; dip each piece of meat in beaten egg, then in crumb mixture.

4. 4

   Heat oil in a large skillet; brown steak well on both sides.

5. 5

   Remove steak to paper towels to drain.

6. 6

   Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir to combine.

7. 7

   Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes. 8.

8. 8

   Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover bottom of dish).

9. 9

   Place steak on top of sauce in a single layer; pour remaining sauce over steak.

10. 10

    Bake in preheated 350'F. oven 1 hour.

11. 11

    Remove from oven; sprinkle with cheese.

12. 12

    12. Bake 15 minutes longer, or until cheese is melted.