Recipe: Italian Steak (breaded round steak, fried, topped with sauce and baked)

ITALIAN STEAK

2 round steaks, 3/4-inch thick
Salt and pepper to taste
2 eggs, beaten
Bread crumbs
2 tbsp olive oil
FOR THE TOMATO SAUCE:
1 onion, finely chopped
2 cloves garlic, minced
6 sprigs parsley, minced
2 tbsp butter or margarine
2 whole cloves (optional)
1 bay leaf
Salt and pepper to taste
Paprika to taste
1 (16 oz) can tomatoes

Cut steak into 6 serving-size pieces; pound to 1/4-inch thickness. Season with salt and pepper. Dip steak in egg, then into breadcrumbs.

Brown quickly in olive oil in a large skillet. Remove steak from skillet; transfer to a shallow baking dish. Top with tomato sauce.

Bake at 300 degrees F for 45 minutes or until meat is tender.

TO PREPARE THE TOMATO SAUCE:
Saute onion, garlic, and parsley in butter; add seasonings and
tomatoes. Cook over medium heat about 5 minutes. Remove whole cloves before using sauce. (Makes about 2 cups sauce)

Makes 6 servings
Source: magazine recipe clipping