Beef Parmesan

Beef Parmesan:

1. Preheat oven to 170ºC. Heat skillet with 1/4 cup vegetable oil.
2. Prep a baking sheet with 4 evenly spaced circles of 2 tablespoons each of pasta sauce.
3. Add flour to one bowl medium bowl and stir in kosher salt, Italian seasoning and black pepper. Beat eggs and add to another medium bowl. Add seasoned breadcrumbs to another medium bowl.
4. Dip cutlets first in flour bowl, then in egg bowl, then in seasoned breadcrumb bowl evenly coating both sides with breadcrumbs.
5. Place 2 cutlets at a time in heated skillet with 1/4 cup vegetable oil and cook for approximately 5 minutes on each side until lightly browned. Set on prepared baking sheet on top of pasta sauce circles and repeat process with remaining 2 cutlets.
6. Top all cutlets with 1/4 cup each of pasta sauce. Then top each with 1/4 cup of the shredded mozzarella cheese and 1 tablespoon of shredded parmesan cheese.
7. Bake at 170ºC until cheese is melted and lightly browned.

Garlic Angel Hair Pasta:

1. Boil 220 gr. of angel hair pasta as directed and drain.
2. Melt salted butter in a small skillet on the stovetop. Sauté finely chopped garlic in butter for approximately 1 minute, making sure the garlic doesn’t brown or burn.
3. Toss drained pasta with garlic butter sauce and plate. Top pasta with a bit of crushed black pepper and serve with finished beef parmesan cutlet. Sprinkle with finely chopped basil.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.