Description
Learn how to make a mouthwatering Crispy Chicken Parmesan with our easy-to-follow recipe. Perfectly crispy and packed with flavor, this dish is a must-try!
Ingredients
- 1 pound (454 g) beef sirloin, skinless, boneless, halved horizontally
- 2 tsp (10 ml) salt
- 2 tsp (10 ml) black pepper, crushed
- 1/2 cup (60 g) all-purpose flour
- 2 eggs
- 1 tbsp (15 ml) water
- 1 cup (120 g) panko breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp (15 ml) Italian dried herbs
- 1/2 cup (120 ml) vegetable oil
- 8 tbsp (120 ml) tomato sauce, warmed up (see notes)
- 8 tbsp (120 ml) mozzarella cheese, grated
- 4 tbsp (60 ml) grated Parmesan cheese
- 2 cups (400 g) cherry tomatoes, chopped
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) basil, chopped
- 2 cloves garlic (see notes)
- 1 pinch salt
- 1 liter water
- 2 tbsp (30 ml) salt
- 2/3 pound (300 g) spaghetti
- 4 tbsp (60 ml) grated Parmesan cheese
Instructions
- Slice each piece of beef sirloin horizontally to create two thinner cuts. If they are overly thick, cover with plastic wrap and gently flatten them. Season the beef slices with salt and crushed black pepper.
- Preheat your oven to 375°F (190°C). Simultaneously, place a pan on the stove, add the vegetable oil, and heat it up.
- Prepare three separate bowls: put flour in the first, whisk the eggs with a bit of water in the second, and mix panko breadcrumbs with Parmesan cheese and Italian dried herbs in the third.
- Dredge each beef slice in the flour first, then dip it into the egg mixture, and finally coat it with the breadcrumb mixture. Repeat the dipping in egg and coating with breadcrumbs once more.
- Ensure the oil is sufficiently hot for frying.
- Fry the beef slices in the hot oil until they turn golden brown.
- Remove the beef from the pan and let it rest on paper towels to soak up any excess oil.
- Line a baking pan with aluminum foil. Place the crispy beef on the foil, top each with 2 tablespoons of tomato sauce, 2 tablespoons of grated mozzarella, and 1 tablespoon of Parmesan cheese.
- Bake in the oven for 10-15 minutes until the cheese is fully melted.
- Present the dish and relish the flavors. (For the side dish shown in the recipe, follow the instructions below).
- In a bowl, combine the chopped cherry tomatoes with 1 tablespoon of extra virgin olive oil, minced garlic cloves, and chopped basil.
- Allow the mixture to marinate while preparing the pasta.
- Simultaneously, fill a pot with water and place it on the stove. Add salt and bring the water to a rolling boil.
- Once the water is boiling, add the spaghetti.
- Cook the pasta according to the package instructions until it is al dente.
- Take the pot off the heat, rinse the pasta briefly under cold water to halt further cooking, then drain it using a colander.
- Transfer the drained spaghetti to the bowl with the tomato mixture, and toss everything together. Stir in the remaining extra virgin olive oil.
- Serve the pasta on individual plates, garnishing with the marinated tomatoes, grated Parmesan, and a few basil leaves.
