Bife à ParmegianaParmigiana Steak

A supersized diner classic.

• 4 portions (280 g each)
• Cook 3 mins
• São Paulo (Italian-Brazilian)

Bife à Parmegiana is a popular Brazilian restaurant favorite. Tenderized beef cutlets are breaded in flour, egg, and crumbs, fried crisp, then layered with deli ham, melted mozzarella cheese, and warm tomato passata before baking.

Ingredients

• •600 g (4 cutlets) Beef Cutlets (Tenderloin or Alcatra) — Lean Beef Base
• •80 g All-Purpose Wheat Flour — Initial Dry Coating
• •2 units (100 g) Whole Eggs (Beaten) — Egg Wash Binder
• •150 g Fine Breadcrumbs or Panko — Crispy Exterior Coating
• •120 g Thinly Sliced Cooked Ham — Savory Interior Layer
• •200 g Mozzarella Cheese (Sliced) — Melting Cheese Topping
• •300 g Seasoned Tomato Passata / Sauce — Acidic Sauce Layer
• •2 g Dried Oregano — Herbal Accent
• •500 ml Neutral Frying Oil — High-Heat Deep Frying Medium
• •8 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Pound beef cutletsPound beef cutlets between plastic sheets to a uniform 5mm thickness
2. Season both sidesSeason both sides with salt and black pepper
3. Dredge each cutletDredge each cutlet in all-purpose flour, dip into beaten egg wash, and press firmly into breadcrumbs to form an even outer crust
4. Heat oil inHeat oil in a wide pan to 180°C
5. Fry breaded cutletsFry breaded cutlets for 2 to 3 minutes per side until deep golden brown; drain on paper towels
6. Arrange fried cutletsArrange fried cutlets side-by-side in a baking dish
7. Top each cutletTop each cutlet with a slice of ham, followed by sliced mozzarella
8. Spoon warm tomatoSpoon warm tomato passata over the cheese and sprinkle with dried oregano
9. Bake at 200°CBake at 200°C for 10 to 12 minutes until cheese melts and bubbles with golden spots
10. Serve hot withServe hot with french fries and white rice

Questions