Shelly's Recipe

ITALIAN BEEF CUTLETS

Category: Beef

1 cup dry bread crumbs
1 tbsp Romano cheese, grated
1 tbsp basil and parsley
2 eggs
1 cup milk
2 lbs sirloin steak
1/2 cup flour
8 oz mozzarella cheese

In a small bowl stir dry bread crumbs, grated Romano cheese, basil, and parsley.

In another bowl combine eggs and milk.

Dip 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 for 20 minutes. Spoon about half the sauce in a baking dish and place the cutlets on top. Cover with sliced mozzarella cheese, and return to the oven to melt the cheese.

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.