Crispy Beef Schnitzel Parmigiana Recipe

Name: Crispy Beef Schnitzel Parmigiana Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 1.3 lb whole eye fillet; ⅔ cup all-purpose flour; 1 tsp salt; ¼ tsp black pepper; ½ tsp paprika; 2 large eggs; 1/2 tbsp parsley (chopped); 1 cup breadcrumbs; 1 cup oil; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp sugar; ½ tsp oregano; 9 oz mozzarella cheese; 1 tsp fresh basil; 1 tbsp olive oil; 1 large onion (chopped); 2 tsp garlic (minced); 14 oz tomato puree Passata; 1/4 tsp salt (to taste); 1/4 tsp black pepper (to taste); 1 tsp dried Italian herb; 1 tsp sugar (optional)

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

This Crispy Beef Schnitzel Parmigiana is the ultimate comfort food—tender beef coated in golden breadcrumbs, topped with rich tomato sauce and bubbly mozzarella. Easy to make, totally crave-worthy, and ready to impress.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 2

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Crispy Beef Schnitzel Parmigiana Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

590 gwhole eye fillet
0.67 cupall-purpose flour
1 tspsalt
0.25 tspblack pepper
0.5 tsppaprika
2large eggs
0.5 tbspparsley (chopped)
1 cupbreadcrumbs
1 cupoil
1 tsponion powder
1 tspgarlic powder
1 tspsugar
0.5 tsporegano
255 gmozzarella cheese
1 tspfresh basil
1 tbspolive oil
1large onion (chopped)
2 tspgarlic (minced)
395 gtomato puree Passata
0.25 tspsalt (to taste)
0.25 tspblack pepper (to taste)
1 tspdried Italian herb
1 tspsugar (optional)

Steps

1
Set up your breading station.In a wide bowl, mix the flour with salt, black pepper, paprika, garlic powder, and onion powder. In another bowl, beat the eggs with parsley and a pinch of salt. Pour the breadcrumbs into a third bowl or shallow dish.
2
Season the beef.Pat the beef dry and season lightly with salt and pepper. For best results, slice it very thin so it stays tender after frying.
3
Bread the schnitzels.Coat each slice of beef in the flour mixture, then dip into the egg mix, and finally press into the breadcrumbs to coat well on both sides.
4
Fry until golden.Heat oil to 150°C (150°C) in a large skillet. Fry schnitzels for 4–5 minutes per side, or until crispy and golden brown. If your beef is extra thin, reduce frying time to 3–4 minutes per side.
5
Drain the schnitzels.Transfer fried schnitzels to a plate lined with paper towel and let rest while preparing the sauce.
6
Make the sauce heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
7
Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
8
Assemble and top.Place schnitzels on a baking tray or dish lightly sprayed with oil. Spoon over the sauce, and top with shredded mozzarella.
9
Bake (or air fry!) to finish.Bake in a 170°C (170°C) oven for 10 minutes until the cheese melts and starts to brown.Air fryer option: Cook at 240°C (240°C) for 3 minutes for a quick, melty finish.

Comments · 0

No comments yet.

Per portion

Calories: ~1343.8 kcal
Protein: ~15.2 g
Fat: ~128.1 g
Carbs: ~50.8 g
Fiber: ~4.4 g
Sodium: ~1430 mg

3 ingredients still need USDA food links. black pepper, paprika, large eggs, breadcrumbs, onion powder, garlic powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Wheat

Partial · 20/23 ingredients linked