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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have had this recipe since the 1960's and have made it many times, sometimes with chicken. I think it originally was on a Wesson Oil or Hunts advertisement. It is wonderful. Ingredients:
1 1/2 lbs veal (or chicken) |
1 large egg, beaten |
1/3 cup parmesan cheese, grated |
1/3 cup fine dry breadcrumb |
1/3 cup vegetable oil |
1 medium onion, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar |
1/2 teaspoon marjoram |
1/2 teaspoon oregano |
1 (6 ounce) can tomato paste |
2 cups hot water |
1/2 lb mozzarella cheese, sliced thinly |
Directions:
1. Place meat between two sheets wax paper and pound meat with mallet or heavy pan until thin (1/4 inch). Dip meat in egg and roll in mixture of Parmesan cheese and bread crumbs. Heat oil in skillet and brown meat on both sides over medium heat until golden brown.
2. Lay browned meat in a shallow, wide baking dish. In same skillet where meat was browned, cook onion over low heat until soft. Stir in spices, sugar and tomato paste. Gradually add water stirring constantly. Boil 5 minutes, scraping browned bits from the pan. Pour most of the sauce over meat, top with cheese slices and remaining sauce.
3. Bake at 350 about 1 hour or until tender.
4. Garnish with parsley.
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