AR
Argentina
South America
AR
Crisp breaded beef cutlets topped with tomato sauce, ham, and melted mozzarella.
25 min
25 min
4 servings
Medium
50 min
4 thin beef cutlets, about 5 oz (140 g) each 1 tsp salt 1/2 tsp black pepper 1/2 cup (60 g) flour 2 large eggs 1 tbsp milk 1 1/2 cups (90 g) breadcrumbs 1/3 cup (30 g) grated Parmesan 1/3 cup (80 ml) neutral oil 3/4 cup (180 ml) tomato sauce 4 slices cooked ham 1 1/2 cups (150 g) mozzarella 1 tsp dried oregano
1. Heat oven to 425°F (220°C). 2. Season the beef. 3. Put flour, beaten eggs with milk, and breadcrumbs with Parmesan in separate dishes. 4. Coat each cutlet in flour, egg, then breadcrumbs. 5. Fry for about 2 minutes per side until golden. 6. Transfer to a baking tray. 7. Spoon tomato sauce over each cutlet. 8. Add ham, mozzarella, and oregano. 9. Bake for 8 to 10 minutes until bubbling. 10. Serve immediately.
SCHNAX TIP
Thin cutlets cook quickly and stay tender beneath the crisp coating.