Bife à parmegiana - Baked beefsteak with tomato sauce
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Ingredients
- 4 beefsteaks
- 1 clove of crushed garlic
- finely chopped parley
- 1 beaten egg and bread crumbs to coat
- Oil for pan-frying
- 4 slices of ham and 4 slices of mozzarella cheese
- 1 package of tomato puré
- 2 tomatoes mature into slices
- Grated parmesan cheese
- Pound the steaks with a meat pounder.
- Put the steaks in a bowl.
- Season the steaks with garlic, parsley, salt and black ground pepper to taste.
- Cover the bowl with a plastic film.
- Put the bowl in the fridge for 1 hour or longer.
- Deep the steaks in the egg and then coat them in the breadcrumbs.
- Pan-fry the steaks in hot oil until golden brown.
- Put the steaks on a ovenproof baking dish.
- Put a slice of ham and a slice of mozzarella over each steak, alternating with slices of tomato.
- Pour the tomato puré over the beefsteaks.
- End with grated Parmesan cheese, and take the oven to melt it
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