Patties Parmigiana
Source: Gary Phelps
Servings: 6

1 1/2 lb ground beef*
1 small onion, finely chopped (1/4 cup)
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
1/2 cup parmesan cheese; grated
1/4 cup cornflake crumbs
1 egg; large, slightly beaten
1 (8 oz) can tomato sauce
1 tsp Italian seasoning
6 mozzarella cheese slices (3-inch squares)

*If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties.

Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture.

Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat.

Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover.

Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties.