2 lb Veal

1/2 c Bread crumbs

1 t Salt

1/8 t Pepper, ground

2 ea Eggs, beaten

1/2 c Parmesan cheese

1 t Oregano

1 c White wine

3/4 c Olive oil

Pound veal till thin.
Pat dry, cut into pieces.
Combine bread
crumbs, cheese, spices and salt.
Set aside.
Beat eggs in a shallow
dish.
Dip veal into eggs, then crumb mixture, coating on both
sides.
Heat oil in skillet.
Saute’ veal until golden brown.
About 3
minutes per side.
Remove to warm platter.
Drain fat, stir in wine,
scraping up brown residue till boiling.Pour over veal.
Serving hint
- cover with tomato sauce.
Top with mozzarella cheese slices.
Broil
till cheese melts.

1 1/2 pound Top round steak — 1/2″ thick

1 can Tomatoes — stewed(16oz)

1/3 cup Bread crumbs — dry

Salt to taste 1/3 cup Parmesan cheese — grated

Pepper to taste 1 Egg — beaten

1 teaspoon Basil

1/3 cup Corn oil

1/2 teaspoon Oregano

1 Onion,large — chopped

1 1/2 cup Mozzarella cheese — grated

1 can Tomato sauce(8oz)

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 13×9x2-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 350′F.
oven 1 hour.
11.
Remove from
oven; sprinkle with cheese.
12.
Bake 15 minutes longer, or until
cheese is melted.