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Title: Veal Parmigiana
Categories: Veal Main
Yield: 6 Servings
| 1 1/2 | lb | Veal, 1/2" thick |
| 1/3 | c | Dry bread crumbs |
| 1/3 | c | Grated Parmesan |
| 1 | Egg, beaten | |
| 1/3 | c | Corn oil |
| 1 | lg | Onion, chopped |
| 8 | oz | Tomato sauce |
| 16 | oz | Stewed tomatoes |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| 1 1/2 | c | Grated Mozzarella |
Trim excess fat from veal, if any; cut into six pieces. Pound each piece with a heavy mallet to quarter-inch thickness.
Combine the bread crumbs and Parmesan cheese; dip each piece of meat in the beaten egg, then in the crumb mixture. Heat oil in a large skillet; brown the steak well on both sides. Remove the veal to paper towels to drain. Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and or�gano to the skillet, and stir to combine. Bring the mixture to a boil; lower the heat and simmer, uncovered, for 30 minutes.
Spoon five tablespoons of cooked tomato mixture into the bottom of a 13"x9"x2" baking dish (enough to lightly cover the bottom of the dish). Place the veal on top of the sauce in a single layer; pour the remaining sauce over the veal. Bake in a preheated 350 F. oven for one hour. Remove from the oven; sprinkle with cheese. Bake 15 minutes longer, or until the cheese is melted.
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