1,200 grams of tender beef cut into 6 portions
2 eggs
2 tablespoons of milk - 30 ml
To taste: salt
1/3 cup all-purpose flour - 50 g
3/4 cup breadcrumbs
6 tablespoons grated Parmesan cheese - 42 g
Oil for frying
1,200 grams of tender beef cut into 6 portions
2 eggs
2 tablespoons of milk - 30 ml
To taste: salt
1/3 cup all-purpose flour - 50 g
3/4 cup breadcrumbs
6 tablespoons grated Parmesan cheese - 42 g
Oil for frying
In a bowl, gently beat the eggs with the milk and salt
Dip the beef portions into the egg mixture and let them marinate for about 15 minutes
Drain any excess egg from each portion, then coat in flour, followed by another dip in the egg mixture and finally in the breadcrumb and Parmesan cheese mixture
In a 24 cm diameter frying pan, heat 1 cm of oil and fry the beef portions one at a time until golden brown
Remove the beef with a slotted spoon and drain on paper towels
Serve 6 times
Suggestion: If you want to make breaded beef cutlets Parmiggiana-style, arrange them in a baking dish, top with 200 g of mozzarella slices and sprinkle with tomato sauce
Then bake in a hot oven (200°C) until well heated.
