Beef à la Parmegiana
|600 g (1.3 lb)||sirloin or round steak|
|200 g (0.5 lb)||sliced cheese|
|1 can (10 oz)||tomato pureé|
|2 cloves||garlic (pressed)|
|salt and pepper|
Slice the beef, season with salt, pepper and the pressed garlic.
Dip the slices in slightly beaten eggs and bread them thoroughly in the bread crumbs.
Fry the breaded slices (both sides) in hot frying oil then spread them in an orderly fashion in an oven-ready pan. Top each slice with the tomato pureé and add the sliced cheese. Bring pan to a pre-heated oven for a few minutes until cheese melts.
Serve with spaghetti, potato pureé and a green vegetable salad.