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Bife Parmigiana (Beef steak Parmigiana)
My wife, Marcia, prepares and fries steaks in the same manner and then serves it without the toppings or sauce. When prepared in this simpler, and even more popular style, is called Bife Milanesa.
6 pieces Round steak or sirloin, 1/4" thick slices
to taste Salt & pepper
1 small Onion, cut in thin slices
2 large Eggs
6 slices Mozzarella cheese
6 slices Boiled ham
1-1/2 cups Crushed tomato
1/2 cup Beef stock
to taste Fresh oregano
Flatten the steaks slightly, season with salt, pepper and onion. Set aside to allow seasonings to penetrate a little. Beat the eggs, add a little salt. Dip the beef in flour then egg then again in flour.
Heat about an inch of oil to 365 degree in a large saute pan. Fry steaks until evenly browned and crisp on both sides. Remove from the pan and arrange in an oven proof serving dish. Top each steak with a slice of ham then cheese.
In a small saucepan bring the tomato to a boil, add beef stock and oregano then simmer for a few minutes. Pour over steaks, place the pan in the oven and heat for about 8 minutes, until hot and the cheese is melted. Serve with thin cut french fries.
© Reuel J. Smith