1 lb. veal round steak, trimmed
1/2 c. grated Parmesan
Salt and pepper

Pound cheese into both sides of the meat with a blunt instrument. Keep pounding until the cheese is used up and the meat is 1/4 inch thick. Salt and pepper both sides. Cut the meat in 3 inch strips, then saute in olive oil. Now add: 1/2 c. beef broth 2 tbsp. lemon juice 1/2 tsp. marjoram 1/4 tsp. thyme 1/2 c. dry white wine

Cover it and simmer 1/2 hour. If you like you can add some sauteed mushrooms or sliced stuffed green olives.