1 lb veal round steak, 1/2-inch thick
1/2 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 egg
1/3 cup vegetable oil
3 tbsp water
1 can (8-oz) tomato sauce
1/2 tsp oregano
Cut meat into 4 serving-size pieces, pound until 1/4--inch thick. Stir together breadcrumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat pieces into the egg, then into the crumb mixture; coat well on both sides.
Heat oil in a skillet. Brown meat in the oil on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until the meat is tender.
Remove the meat from the skillet; keep warm. Pour the tomato sauce into the skillet; add oregano. Heat to boiling and pour over the meat.
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 egg
1/3 cup vegetable oil
3 tbsp water
1 can (8-oz) tomato sauce
1/2 tsp oregano
Cut meat into 4 serving-size pieces, pound until 1/4--inch thick. Stir together breadcrumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat pieces into the egg, then into the crumb mixture; coat well on both sides.
Heat oil in a skillet. Brown meat in the oil on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until the meat is tender.
Remove the meat from the skillet; keep warm. Pour the tomato sauce into the skillet; add oregano. Heat to boiling and pour over the meat.
file photo for reference only
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