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
Italian-Style Beef Cutlet
Sauce (recipe follows)
In a small bowl stir dry
bread crumbs, grated Romano cheese, basil, and parsley.
In another bowl combine
eggs and milk.
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.
Bake at 325*F (160*C)
for 20 minutes.
Spoon about half the prepared
Italian-Style Beef Cutlet Sauce in a large baking dish and place
the pre-cooked cutlets on top. Cover with sliced mozzarella cheese,
and return to the oven to melt the cheese.
Makes 6 servings.
Italian-Style Beef
Cutlet Sauce
1/8 cup olive oil
1 1/4 cups chopped white onion, divided use
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
1 cup chopped green bell pepper
Heat olive oil in a saucepan.
Add 1/4 cup chopped onion and crushed garlic clove; 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.
Stir in the remaining
1 chopped cup onion and bell pepper. Cook for 10 minutes longer
or until the vegetables are tender.
