Crispy Beef Schnitzel Parmigiana Recipe

• •
  Beef Sirloin, Top(590g)
• •
  Flour, All-Purpose, White(160g)
• •
  1 teaspoon salt
• •
  ¼ teaspoon black pepper
• •
  ½ teaspoon paprika
• •
  Egg, Whole, Large
• •
  Parsley, Fresh(8g)
• •
  Bread Crumbs, Dry, Plain(240g)
• •
  Vegetable oil(240g)
• •
  Onion powder(5g)
• •
  Garlic powder(5g)
• •
  Sugar, Granulated White(5g)
• •
  Oregano, Dried(3g)
• •
  Mozzarella Cheese(255g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

• •
  Basil, Fresh(5g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Garlic(10g)
• •
  Tomato Passata (Tomato Puree), Canned(397g)
• •
  1/4 teaspoon salt (to taste)
• •
  1/4 teaspoon black pepper (to taste)
• •
  Italian seasoning(5g)
• •
  1 teaspoon sugar (optional)

Instructions

1. 1Pat the top sirloin steak dry with paper towels and slice very thin (about ¼ inch). Season lightly with salt and pepper. Set up three shallow bowls: one with the flour mixed with garlic powder, onion powder, and a pinch of salt and pepper; one with the beaten eggs mixed with fresh parsley; and one with the bread crumbs.
2. 2Coat each slice of beef in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the bread crumbs on both sides until fully coated.
3. 3Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 2–3 minutes). Working in batches to avoid crowding, fry the breaded beef for 3–4 minutes per side until crispy and golden brown. Transfer to a paper towel–lined plate to drain.
4. 4In a medium pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced fresh garlic and cook for 30 seconds until fragrant.
5. 5Pour in the tomato passata and stir in the dried oregano, Italian seasoning, a pinch of sugar, salt, and pepper. Reduce heat to medium-low and simmer for 8–10 minutes until the sauce thickens slightly, stirring occasionally.
6. 6Arrange the fried schnitzels in a baking dish and spoon the sauce evenly over each piece. Top generously with shredded part-skim mozzarella and tear fresh basil leaves over the top.
7. 7Bake at 375°F for 10–12 minutes until the cheese is melted and lightly browned at the edges. Divide evenly into 2 airtight containers while hot, allowing to cool before sealing and refrigerating.