1 1/2 lb. round steak (3/8 inch thick)
1 egg, beaten
1/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
1/3 c. cooking oil
1 med. onion, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. marjoram or oregano
Dash of Italian seasoning
1 (6 oz.) can tomato paste
2 c. hot water
1/2 lb. Mozzarella cheese, sliced

Place meat between pieces of wax paper; lay on board and pound until thin, about 1/4 inch. Trim and cut into 6 or 8 pieces. Dip meat in egg and roll in mixture of Parmesan cheese and crumbs. Heat cooking oil in large skillet; brown steak on both sides over medium heat until golden brown. Lay in wide, shallow baking dish. In same skillet, cook onion over low heat until soft; stir in seasoning and tomato paste.

Gradually add hot water stirring constantly. Boil 5 minutes scraping browned bits from pan. Pour most of sauce over meat. Top with cheese slices and remaining sauce. Bake at 350 degrees for about 1 hour or until tender. Garnish with parsley. Serves 4 to 6.