Entree: Brazil – Parana – Bife à Parmegiana (Breaded and fried beef steaks topped with tomato sauce and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 beef top round steaks, pounded thin, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) plain fine breadcrumbs (preferably fresh)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 can (14 oz (400 g)) crushed tomatoes
- 1 tsp (4 g) granulated sugar
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2.5 g) salt, for sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Cooked white rice or French fries to serve (optional)

Show original ingredient measurements

- 4 beef top round steaks, pounded thin, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) plain fine breadcrumbs (preferably fresh)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp (4 g) granulated sugar
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2.5 g) salt, for sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Cooked white rice or French fries to serve (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the pounded steaks with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper on both sides.
2. Prepare three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each steak in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs.
3. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry the breaded steaks 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
4. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add garlic and cook 30 seconds more.
5. Add crushed tomatoes, 1 tsp (5 ml) sugar, 1 tsp (5 ml) dried oregano, and 1/2 tsp (2.5 ml) salt. Simmer gently 10–12 minutes to meld flavors and slightly thicken the sauce. Adjust seasoning.
6. Preheat oven to 400°F (200°C). Spoon a thin layer of tomato sauce into a baking dish large enough to hold the steaks in a single layer.
7. Place the fried steaks in the dish, spoon more sauce over each, then top evenly with shredded mozzarella and a sprinkle of grated Parmesan.
8. Bake 10–12 minutes until cheese is melted and bubbly; place under the broiler 1–2 minutes if you want a golden top. Remove and let rest 2 minutes.
9. Garnish with chopped parsley and serve hot with white rice or fries.

1. Season the pounded steaks with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
2. Prepare three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each steak in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs.
3. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry the breaded steaks 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
4. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add garlic and cook 30 seconds more.
5. Add crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, and 1/2 tsp salt. Simmer gently 10–12 minutes to meld flavors and slightly thicken the sauce. Adjust seasoning.
6. Preheat oven to 400°F (200°C). Spoon a thin layer of tomato sauce into a baking dish large enough to hold the steaks in a single layer.
7. Place the fried steaks in the dish, spoon more sauce over each, then top evenly with shredded mozzarella and a sprinkle of grated Parmesan.
8. Bake 10–12 minutes until cheese is melted and bubbly; place under the broiler 1–2 minutes if you want a golden top. Remove and let rest 2 minutes.
9. Garnish with chopped parsley and serve hot with white rice or fries.