Veal Parmigiana(Xwcg89a)

1 1/2 pound Top round steak -- 1/2" thick

1 can Tomatoes -- stewed(16oz)

1/3 cup Bread crumbs -- dry

Salt to taste 1/3 cup Parmesan cheese -- grated

Pepper to taste 1 Egg -- beaten

1 teaspoon Basil

1/3 cup Corn oil

1/2 teaspoon Oregano

1 Onion,large -- chopped

1 1/2 cup Mozzarella cheese -- grated

1 can 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 350`F. oven 1 hour. 11. Remove from oven; sprinkle with cheese. 12. Bake 15 minutes longer, or until cheese is melted.