Patties Parmigiana
1 1/2 lb Ground Beef; *
1 ts Salt
1/4 ts Pepper
1/4 c Cornflake Crumbs
8 oz Tomato Sauce; 1 can
6 ea Mozzarella Cheese; Slices,**
1/4 c Onion; Finely Chopped, 1 Sm.
1 ts Worcestershire Sauce
1/2 c Parmesan Cheese; Grated
1 ea Egg; Large, Slightly Beaten
1 ts Italian Seasoning

* If the ground beef is lean, it may be necessary to add a small amount

** Cheese slices should be 3 inches square.

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.

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