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1 lb veal round steak, 1/2" thick
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp. pepper
1/8 tsp. paprika
1 egg
1/3 cup salad oil
3 tbsp. water
1 can (8 oz) tomato sauce
1/2 tsp. oregano
Cut meat into 4 serving pieces; pound until 1/4" thick. Stir together bread crumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat into egg, then into crumb mixture, coating both sides.
Heat oil in large skillet. Brown meat on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until meat is tender. (If necessary, add small amount of water.)
Remove meat from skillet; keep warm. Pour tomato sauce into skillet; stir in oregano. Heat to boiling and pour over meat.
4 servings
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp. pepper
1/8 tsp. paprika
1 egg
1/3 cup salad oil
3 tbsp. water
1 can (8 oz) tomato sauce
1/2 tsp. oregano
Cut meat into 4 serving pieces; pound until 1/4" thick. Stir together bread crumbs, cheese, salt, pepper, and paprika. Beat egg slightly. Dip meat into egg, then into crumb mixture, coating both sides.
Heat oil in large skillet. Brown meat on both sides, about 6 minutes. Reduce heat. Add water; cover and simmer 30 to 40 minutes or until meat is tender. (If necessary, add small amount of water.)
Remove meat from skillet; keep warm. Pour tomato sauce into skillet; stir in oregano. Heat to boiling and pour over meat.
4 servings