Beef Parmigiana
Ingredients
- 600 gBeef tenderloin (thinly sliced)
- 100 gWheat flour (for breading)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (for breading)
- 800 gRound tomato (finely diced)
- 2 pcGarlic (minced)
- 1 pcOnion (finely chopped)
- 250 gBuffalo milk mozzarella ("di bufala") (sliced)
- 60 gParmesan cheese (grated)
- 100 mlExtra virgin olive oil (for cooking)
- 1 pcBasil (fresh leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
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
Dredge the pieces in flour, then in beaten egg, and finally in breadcrumbs. Press firmly so the breading adheres well to the meat.
- 3
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
Pan-fry the cutlets in olive oil. Aim for a golden and crispy crust on each side. Set aside on paper towels.
- 5
Arrange the meat in a dish, top with sauce, add mozzarella and parmesan. Bake until the cheese bubbles and browns slightly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat in the oven to maintain the crispy texture.
