Crispy Beef Parmigiana with Golden Mashed Potato Crust
A hearty crowd-pleaser layering crispy breaded beef cutlets, rich tomato sauce, ham and melted mozzarella, all crowned with a buttery parmesan-topped mashed potato crust. Pure comfort food, perfect for a cozy family dinner any day of the week.
🛒 Ingredients
6 servings
- 7 large potatoes
- 800 g thin beef cutlets
- 150 g sliced ham
- 200 g mozzarella slices
- 80 g grated parmesan
- 2 eggs
- 100 g breadcrumbs
- 100 g all-purpose flour
- 500 ml whole milk
- 100 g butter
- 400 ml tomato sauce
- Salt, pepper and herbs to taste
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Directions
- 1
Season the beef cutlets generously with salt, pepper and your preferred herbs. Let them rest for 10 minutes.
- 2
Peel and cube the potatoes, boil in salted water until very tender, then drain thoroughly.
- 3
Melt the butter in a saucepan, add the drained potatoes and mash well. Gradually stir in warm milk until you reach a smooth, creamy consistency. Season with salt and set aside.
- 4
Beat the eggs in a shallow bowl. Dredge each cutlet in flour, dip in beaten egg, then press firmly into breadcrumbs to coat evenly on both sides.
- 5
Heat oil in a skillet over medium-high heat and fry the breaded cutlets 3–4 minutes per side until golden and crispy. Drain on paper towels.
- 6
Preheat oven to 180 °C (350 °F). Grease a baking dish with butter and arrange the cutlets in a single layer. Spoon tomato sauce over each one, then layer with ham and mozzarella slices.
- 7
Spread the mashed potatoes evenly over the top, sprinkle generously with parmesan and bake for 20–25 minutes until the top is beautifully golden.
💡 Chef's Tip
For extra richness, swap some of the milk for heavy cream in the mash. A handful of fresh basil stirred into the tomato sauce makes all the difference.
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