Beef Fillet Parmigiana
Crispy golden beef cutlets smothered in a rich homemade tomato sauce and blanketed with melted mozzarella — this Brazilian-Italian classic is pure comfort food at its finest. A hearty, crowd-pleasing dinner that comes together with simple pantry staples.
🛒 Ingredients
6 servings
- 1 kg beef tenderloin, sliced into cutlets
- Salt and freshly ground black pepper, to taste
- 1½ cups all-purpose flour
- 1½ cups fine breadcrumbs
- 3 eggs, beaten
- ½ cup whole milk
- Vegetable oil for frying
- 350 g mozzarella cheese, sliced
- 3 tbsp extra-virgin olive oil
- 1¼ cups water
- 1 medium onion, grated
- 2 garlic cloves
- 8 ripe tomatoes, seeded
- 1 tsp sugar
- Grated Parmesan cheese (optional)
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Directions
- 1
Make the tomato sauce: blend the tomatoes, onion, and garlic until completely smooth. Heat olive oil in a saucepan over medium heat, add the blended mixture, water, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper.
- 2
Season the beef cutlets with salt and pepper. Set up a breading station with flour in one dish, the egg-and-milk mixture in a second, and breadcrumbs in a third. Coat each cutlet in flour, dip into the egg wash, then press firmly into the breadcrumbs to coat evenly.
- 3
Heat oil in a large skillet over medium-high heat. Fry the breaded cutlets until deeply golden and crispy on both sides, about 3–4 minutes per side. Transfer to a paper-towel-lined plate to drain.
- 4
Arrange the fried cutlets in a baking dish. Lay mozzarella slices on top, ladle over the tomato sauce, and sprinkle with Parmesan if using. Bake in a preheated oven at 180 °C (350 °F) for 10 minutes, until the cheese is fully melted and bubbling.
💡 Chef's Tip
Pound the cutlets to an even thickness before breading for faster, more uniform cooking. The tomato sauce can be made a day ahead — it deepens in flavor overnight.
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