Italian Chopped Steak Parmigiano Print Email

1 pound Tony’s Turkey Italian Sausage
1 pound lean ground pork (beef, chicken and turkey are good too)
1 small onion, minced
1-2 TBS olive oil, separated
Splash of Sweet Marsala wine (or other wine)
2 tsp capers, rinsed
1 tsp minced fresh garlic
1 TBS minced fresh parsley
1/2 tsp sea salt, 1/4 tsp pepper, 1/2 tsp dry Italian herbs
1 egg, beaten
1 cup plus Tony’s or Panko breadcrumbs
Prepared Tomato Sauce
6 oz grated mozzarella, blended with 2 oz Parmigiano-Reggiano

Preheat oven to 375 degrees. Saute onion with 2 tsp olive oil over high heat until the tips brown, remove from flame and deglaze with Marsala and simmer until the liquid is absorbed. Set aside to cool.

Remove sausage from casings and place in a large bowl with ground meat. Combine capers, minced garlic, parsley, salt, pepper, and dry herbs with egg and add to ground meats. Add cooled onions and blend into ground meats with your fingers. Add 1-cup breadcrumbs and blend in, adding more crumbs as needed. Do not mash or over mix. Shape into 6 patties, and roll the patties in breadcrumbs.

In the same skillet over a medium flame, refresh with oil and brown patties on one side. If you don’t have a single skillet large enough, use two. Turn patties over when nice and brown, top with a dollop of prepared tomato sauce and then top with cheese. Place in the top of a 375 degree preheated oven.

Roast about 10 minutes, just until patties are firm. Rest 5 minutes before serving over or alongside sauced linguini, fettuccini, or polenta. Great with steamed veggies, a tossed salad, and a crusty loaf of Il Fornaio bread. Serves 6. – Chef Michaelangelo (mick) Rosacci, and