Veal Parmigiana Recipe - Cooking Index
Veal Parmigiana Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Top round steak - 1/2" thick |
| 1 | Tomatoes - stewed(16oz) | |
| 1/3 cup | 48g / 1.7oz | Bread crumbs - dry |
| Salt to taste | ||
| 1/3 cup | 48g / 1.7oz | Parmesan cheese - grated |
| Pepper to taste | ||
| 1 | Egg - beaten | |
| 1 teaspoon | 5ml | Basil |
| 1/3 cup | 78ml | Corn oil |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1 | Onion - large, chopped | |
| 1 1/2 cups | 219g / 7.7oz | Mozzarella cheese - grated |
| 1 | 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 13x9x2-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 350F. oven 1 hour.
11. Remove from oven; sprinkle with cheese.
12. Bake 15 minutes longer, or until cheese is melted.
Source:
Mario Batali
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