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1
In a medium saucepan, heat 1 tablespoons oil.
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2
Add tomatoes and oregano and bring to a boil.
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3
Reduce heat to medium and cook about 5 minutes, stirring occasionally, until liquid has cooked down and sauce is thick and chunky.
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4
Remove from heat.
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5
Stir in salt, black pepper and garlic.
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6
Cover and keep warm.
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7
Meanwhile, on a plate or shallow dish, mix bread crumbs, cheese, parsley, red pepper and paprika and blend.
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8
In a shallow bowl, beat the egg and 1 tablespoons water with a fork.
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9
Cut each steak in half and trim of any visible outside fat.
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10
Spread steaks on waxed paper and pound to 1/8 inch thick.
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11
(Or use a thick plastic ziplock bag).
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12
Dip each steak into the egg, then coat both sides with the crumb mixture.
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13
In a large nonstick skillet, heat 2 tablespoons oil over med.
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14
heat until hot, but not smoking, (You will have to do this in batches so you don't over crowd the steaks.
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15
About two at a time only) and place steaks in the skillet, cook 5-7 minutes, turning once, or until golden and crisp.
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16
Add additional oil as needed.
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17
Remove to plate covered with paper towels to absorb any excess oil.
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18
Repeat with the remainder of steaks, then transfer steaks to serving plates and spoon tomato sauce over them and serve.
