Beef Parmigiana

Tender beef slices under a golden crispy crust, topped with a thick tomato sauce and melty cheese. The aroma of fresh basil and toasted parmesan fills the kitchen.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 989
• Protein: 60 g
• Carbs: 61 g
• Fat: 57 g

Ingredients

• 600 g Beef tenderloin ( thinly sliced )
• 100 g Wheat flour ( for breading )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( for breading )
• 800 g Round tomato ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Onion ( finely chopped )
• 250 g Buffalo milk mozzarella ("di bufala") ( sliced )
• 60 g Parmesan cheese ( grated )
• 100 ml Extra virgin olive oil ( for cooking )
• 1 piece Basil ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Prepare the meat

   Slice the beef into thin cutlets. Pound each piece with a rolling pin or the bottom of a pan to tenderize it and achieve an even thickness.

2. Bread the meat

   Dredge the pieces in flour, then in beaten egg, and finally in breadcrumbs. Press firmly so the breading adheres well to the meat.

3. Reduce the sauce

   Sauté the onion and garlic in oil. Add the tomato paste and diced tomatoes. Simmer until the sauce coats the spoon and loses its excess water.

4. Sear the beef

   Pan-fry the cutlets in olive oil. Aim for a golden and crispy crust on each side. Set aside on paper towels.

5. Bake in the oven

   Arrange the meat in a dish, top with sauce, add mozzarella and parmesan. Bake until the cheese bubbles and browns slightly.

Chef's tips

• Don't overcrowd the pan, or the meat will steam instead of browning.
• Wait for the sauce to be very thick to avoid making the breading soggy.

Storage

Keep refrigerated for up to 48 hours. Reheat in the oven to maintain the crispy texture.