Beef parmigiana

Ingredients

• Breaded steaks

  • 2 beef rump steaks (200 g)
  • 2 pinches of salt (0.8 g)
  • 2 tablespoons all-purpose flour (20 g)
  • 1 lightly beaten egg (50 g)
  • 4 tablespoons breadcrumbs (40 g)

• Tomato sauce

  • half a tablespoon oil (7.5 ml)
  • half a small onion, chopped (50 g)
  • 1 clove garlic, chopped (3 g)
  • 2 small ripe tomatoes, chopped (260 g)
  • 1 teaspoon oregano (0.5 g)
  • 4 slices mozzarella (80 g)

Modo de preparo

1. In a small bowl, place the steaks and salt, and mix. Cover and let rest in the refrigerator for 15 minutes.
2. Meanwhile, make the sauce: in a medium saucepan, place the oil and heat over high heat. Add the onion and garlic, and sauté for 3 minutes, or until golden.
3. Add the tomato and sauté over medium heat for 5 minutes, or until partially broken down. Remove from the heat, sprinkle with oregano, and set aside.
4. Dredge the steaks in flour, then in the egg, and finally in breadcrumbs. Deep-fry in hot oil for 2 minutes on each side, or until golden. Drain on paper towels.
5. In a small rectangular baking dish, spread half of the reserved sauce, arrange the steaks, pour the remaining sauce, and top with the mozzarella slices.
6. Bake in a medium oven (180 degrees), preheated, for 10 minutes, or until the cheese melts.
7. Remove from the oven and serve immediately.