Beef Parmesan Recipe
Prep Time
Serves
Cooking Mode
8 oz blade steak, cut into four equal pieces
1 cup dry breadcrumbs
2 tsp finely chopped fresh oregano (or 1 tsp/5 mL dried)
4 plum tomatoes, coarsely chopped
1 red pepper, diced
½ cup finely chopped fresh basil
1 tbsp olive oil
salt and pepper to taste
1 cup shredded mozzarella
8 oz blade steak, cut into four equal pieces
1 cup dry breadcrumbs
2 tsp finely chopped fresh oregano (or 1 tsp/5 mL dried)
4 plum tomatoes, coarsely chopped
1 red pepper, diced
½ cup finely chopped fresh basil
1 tbsp olive oil
salt and pepper to taste
1 cup shredded mozzarella
Directions
1Preheat oven to 450°F (230°C). Spray or brush a 9-in. (23 cm) square ovenproof dish with vegetable oil. Set aside.
2Using a meat mallet or rolling pin, pound each piece of beef between two layers of parchment paper or inside a resealable plastic freezer bag until about 1/4-in. (5-mm) thick.
3Place breadcrumbs on a plate and stir in oregano. Press both sides of beef pieces into breadcrumb mixture to coat. Transfer beef to prepared ovenproof dish.
4Toss together tomatoes, red pepper, basil, olive oil, salt and pepper in a medium bowl. Place tomato mixture on top of beef in dish. Top with mozzarella. Bake in preheated oven until cheese is golden and bubbly, about 20 min.
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