Beef Cutlets:
1 cup dry bread crumbs
1 tablespoon freshly grated Romano cheese
1 tablespoon chopped fresh basil
1 tablespoon flat-leaf parsley
2 large eggs
1 cup milk
2 pounds, 1/4 inch thick sirloin steak
1/2 cup all-purpose flour
8 ounces mozzarella cheese, sliced
Italian Style Beef Cutlet Sauce (recipe follows)
In a small bowl stir dry bread crumbs, grated Romano cheese, basil, and parsley.
In another bowl combine eggs and milk.
Dredge 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*F (160*C) for 20 minutes.
Spoon about half the prepared Italian Style Beef Cutlet Sauce in a large baking dish and place the pre-cooked cutlets on top. Cover with sliced mozzarella cheese, and return to the oven to melt the cheese.
Makes 6 servings.
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 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.