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Category: Beef
Prep Time: Cook Time: Total Time:
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.
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ITALIAN BEEF CUTLETS
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Category: Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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