Dredged in seasoned bread crumbs and Parmesan cheese, beef cutlets are pre-baked, then covered in the Italian Cutlet Sauce and mozzarella cheese and baked until the cheese melts.

Italian-Style Beef Cutlets

Italian Cutlet Sauce:

1/8 cup olive oil
1 cup chopped white onion

1 cup chopped green bell pepper
1 garlic clove, crushed
3 cups chopped, peeled tomatoes
1 1/2 cups tomato sauce
3/4 teaspoon dried rosemary
3/4 teaspoon dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chicken broth

 

Beef Cutlets:

1 cup dry bread crumbs
1 tablespoon freshly grated Romano cheese
1 tablespoon chopped fresh basil
1 tablespoon flat-leaf parsley
2 large eggs
1 cup milk
2 pounds 1/4-thick sirloin steak
1/2 cup all-purpose flour
8 ounces mozzarella cheese, sliced

1. For Italian Cutlet Sauce: Heat olive oil in a saucepan. Add onion, bell pepper and garlic; saute for 3 to 4 minutes. Add tomatoes, tomato sauce, rosemary, oregano, and salt, pepper, and chicken broth. Simmer for 1 to 1 1/2 hours.
2. For Beef Cutlets: In a small bowl stir dry bread crumbs, grated Romano cheese, basil, and parsley.
3. In another bowl combine eggs and milk.
4. Dredge sirloin steak (about 1/4-inch thick and cut into serving portions) lightly in flour, then the egg mixture, then the bread crumb mixture. Pat in the crumb mixture lightly. Place on a greased baking sheet.
5. Bake at 325°F (160°C) for 20 minutes.
6. Spoon about half the Italian Cutlet Sauce in a large baking dish and place the pre-cooked cutlets on top. Spoon the remaining sauce over cutlets and cover with sliced mozzarella cheese, and return to the oven to melt the cheese.

Makes 6 servings.