For the sauce: 1/4 cup of olive oil,
1 medium onion diced,
2 cloves of garlic minced,
4 medium tomatoes well ripe and diced (480 g),
1 teaspoon of salt,
1/4 teaspoon of black pepper,
For the beef cutlets: 6 beef fillets (1 kg),
1 teaspoon of salt,
2 cloves of garlic minced,
1/4 cup of all-purpose flour,
2 eggs lightly beaten,
1/2 cup of breadcrumbs (80 g),
1/2 cup of grated Parmesan cheese (90 g),
For the sauce: 1/4 cup of olive oil,
1 medium onion diced,
2 cloves of garlic minced,
4 medium tomatoes well ripe and diced (480 g),
1 teaspoon of salt,
1/4 teaspoon of black pepper,
For the beef cutlets: 6 beef fillets (1 kg),
1 teaspoon of salt,
2 cloves of garlic minced,
1/4 cup of all-purpose flour,
2 eggs lightly beaten,
1/2 cup of breadcrumbs (80 g),
1/2 cup of grated Parmesan cheese (90 g),
Prepare the sauce: in a medium pan, heat the olive oil over medium heat
Add the onion and garlic and cook, stirring occasionally, until the onion is soft
Add the tomato, cover the pan and simmer for 15 minutes, or until the sauce thickens slightly
Remove from the heat and strain through a sieve into a bowl
Season with salt and black pepper. Reserve
Preheat the oven to hot (200°C)
Prepare the beef cutlets: season the beef with salt and garlic
Dredge in flour, then in the egg and finally in breadcrumbs, coating well
In a medium pan, heat the vegetable oil over high heat
Fry the beef cutlets, 2 at a time, until golden brown
Drain on paper towels
In a medium baking dish, arrange the beef cutlets side by side, cover with the Parmesan cheese and drizzle with the reserved sauce
Bake for 10 minutes, or until the cheese melts
Serve immediately.
