auto_stories Valéria's Cuisine

Beef à la Parmegiana

Breaded beef slices, topped with tomato pureé and sliced cheese.
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 clovesgarlic (pressed)
bread crumbs
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.