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Italian Style Beef Cutlets Recipe

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This recipe for Italian Style Beef Cutlets, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bibiana Weber
Added: Wednesday, August 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 Beef cutlets (Pane'ed)
Salt, Pepper, Garlic Powder to taste
McCormick unseasoned meat tenderizer
1 cup all purpose flour
1 cup dry seasoned Italian bread crumbs
3 Eggs (beaten)
Olive oil for frying
16 oz grated mozzarella cheese
2 Jars of "Chunky Ragu Super Vegetable Primavera Sauce" or any of your favorite tomato sauce can be used.
4 leaves of fresh basil chopped

Directions:
Directions:
Lightly sprinkle cutlets with salt, pepper, garlic powder and meat tenderizer to taste. Lightly dredge in flour. Dip cutlets in beaten egg and then in seasoned bread crumbs. Heat oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side or until browned. Place cutlets in baking dish; spoon sauce over and sprinkle with basil; then mozzarella cheese over cutlets; bake at 350 for 30 minutes. Serve over angel hair pasta and sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6 to 8 serving depending on size of cutlets
Preparation Time:
Preparation Time:
45 to 50 minutes
Personal Notes:
Personal Notes:
"Roger and Christie's Favorite". Recently I made this and used my homemade chunky tomato sauce I put up this summer and mixed it with one jar of Ragu. It was excellent.

 

 

 

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