For the sauce
1/4 cup olive oil (60 ml)
1 medium onion (100 g), finely chopped
2 cloves garlic, minced
4 ripe tomatoes (480 g), diced
1 tablespoon salt
1/4 teaspoon black pepper
6 beef cutlets (rump or ribeye 250 g)
1 tablespoon salt
2 cloves garlic, minced
1/4 cup all-purpose flour (30 g)
2 lightly beaten eggs
1/2 cup breadcrumbs (80 g)
1/2 cup vegetable oil (120 ml for frying)
6 slices mozzarella cheese (90 g)
For the sauce
1/4 cup olive oil (60 ml)
1 medium onion (100 g), finely chopped
2 cloves garlic, minced
4 ripe tomatoes (480 g), diced
1 tablespoon salt
1/4 teaspoon black pepper
6 beef cutlets (rump or ribeye 250 g)
1 tablespoon salt
2 cloves garlic, minced
1/4 cup all-purpose flour (30 g)
2 lightly beaten eggs
1/2 cup breadcrumbs (80 g)
1/2 cup vegetable oil (120 ml for frying)
6 slices mozzarella cheese (90 g)
Make the sauce: In a medium skillet, heat the olive oil over medium heat
Add the onion and garlic and cook, stirring occasionally, until the onion is soft (approximately 3 minutes)
Add the tomato and stir to combine
Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly (about 15 minutes)
Remove from heat and strain through a fine-mesh sieve into a bowl
Season with salt and black pepper. Reserve
Preheat oven to 200°C (hot)
Season the beef cutlets with salt and garlic
Dredge in flour, beaten eggs, and breadcrumbs, coating evenly
In a large skillet, heat the vegetable oil over high heat
Fry the beef cutlets, in batches, until golden brown on both sides (about 2 minutes per side)
Drain on paper towels
Preheat oven to hot
Arrange the beef cutlets side by side in a baking dish
Top with mozzarella cheese slices and spoon some of the reserved sauce over
Bake until the cheese melts (about 10 minutes)
Serve immediately
485 calories per serving
Pair with a fruity red wine, such as Santa Carolina Reserva (9.60 reais) or Sunrise Cabernet Sauvignon (97.50 dollars)
