3 tbsp. flour
1/8 tsp. pepper
1 egg
1/3 c. fine dry bread crumbs
1/2 tsp. basil leaves
3 tbsp. vegetable oil
1 tbsp. sugar
1 clove garlic, crushed
1/4 c. grated Parmesan cheese
Leaf oregano
1/2 tsp. salt
6 beef cubed steaks
2 tbsp. water
1/3 c. grated Parmesan cheese
1 can (15 oz.) tomato sauce
1/2 tsp. leaf oregano
3 slices (4 oz.) Mozzarella cheese, halved

Combine flour, salt and pepper; dredge steaks in flour mixture. Beat together egg and water. Combine bread crumbs, 1/3 cup Parmesan cheese and basil. Dip each floured steak into egg mixture and dredge in crumb mixture, coating evenly.

Measure oil into a 13x9 inch roasting pan; place in oven and preheat oven to 375 degrees. Place breaded steaks in pan and bake, uncovered at 375 degrees for 25-30 minutes or until golden brown. Pour off drippings.

Combine tomato sauce, sugar, garlic and oregano; pour over meat. Sprinkle 1/4 cup Parmesan cheese over the top. Return to oven and bake 20 minutes longer.

Place a slice of Mozzarella cheese on each steak and sprinkle oregano over cheese. Continue baking, 3 to 5 minutes or until cheese melts. 6 servings.