Beef Parmigiana
A crowd-pleasing classic featuring crispy breaded beef cutlets smothered in rich tomato sauce and topped with melted mozzarella and golden parmesan. Perfect for a comforting weeknight dinner the whole family will love.
🛒 Ingredients
6 servings
- 500 g (1.1 lb) rump steak or sirloin, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp white wine vinegar
- 2 eggs, beaten with a pinch of salt
- Breadcrumbs, as needed
- 500 ml (2 cups) tomato sauce
- 250 g (9 oz) mozzarella, sliced
- Grated parmesan to sprinkle
- Oil for frying
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Directions
- 1
Season the beef slices with garlic, oregano, salt, pepper and vinegar. Let marinate for 15 minutes.
- 2
Coat each cutlet in breadcrumbs, dip in beaten eggs, then coat in breadcrumbs again for a thick, even crust.
- 3
Fry in hot oil until golden brown on both sides. Drain on paper towels.
- 4
Spread a thin layer of tomato sauce on the bottom of a baking dish.
- 5
Arrange the breaded cutlets in the dish and top each one with mozzarella slices.
- 6
Pour the remaining tomato sauce over the cutlets and sprinkle generously with grated parmesan.
- 7
Bake in a preheated oven at 200 °C (390 °F) for 10–15 minutes, until the mozzarella is fully melted and lightly golden.
- 8
Serve hot with steamed rice, mashed potatoes or a fresh green salad.
💡 Chef's Tip
For extra crunch, refrigerate the breaded cutlets for 30 minutes before frying — the coating will stick better and turn crispier in the oil.
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