Parmesan steak, without frying, very good. Your health thanks you

Parmesan steak: delicious and tender, with a tomato and cheese sauce, but with fewer calories, without frying

Parmesan steak, no frying

By Cris Muratori, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. How to make a delicious Parmesan steak, without frying and without making a lot of mess. Delicious, simple and healthier. And if the idea is to save money, a rump bonbon is cleaned, it also works in place of the filet mignon.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2 . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 frying pan, 1 ovenproof dish, 3 bowls or soup plates, 1 grater (optional), 1 meat whisk (optional), 1 ovenproof dish or more, 1 kettle.
• EQUIPMENT: conventional

Want to see the recipe for French fries without frying? Click here and find out how it’s done at TERRA Degusta.

Want to see the recipe for MILAN STEAK WITHOUT FRIED? CLICK HERE and see it from TERRA Degusta.

INGREDIENTS, CLICK TO VIEW SHOPPING LIST

Filet Mignon Ingredients (Steaks):

• 300 g filet mignon, cut into steaks (1 steak per person)
• salt and pepper

Tomato Sauce Ingredients:

• 1 can of diced peeled tomatoes with juice
• ½ can of water
• 1 bay leaf
• oil
• salt and pepper

Ingredients for the breading:

• ¼ cup wheat flour (tea)
• 1 egg, diluted (optional) in a little filtered water
• ¼ tbsp (coffee) paprika
• ½ cup breadcrumbs or panko flour
• salt

To assemble and finish:

• tomato sauce (see recipe), to taste
• mozzarella, sliced ​​or grated, to taste
• grated parmesan, to taste

GO WITH:

• grated parmesan to taste

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Start by placing the steaks in the oven (see preparation).
3. Boil a kettle of water.
4. Then prepare the tomato sauce (see preparation).
5. Slice or grate the mozzarella (drain often).
6. If you have not bought the Parmesan already grated, grate it (finely grated) in the amount necessary for the finish.

PREPARATION:

Steak Parmesan – Portion and Bread (do this step before starting pre-preparation):

1. Preheat the oven to 230°C.
2. Portion the filet mignon – 1 steak per person. Thin the steaks with a meat tenderizer to the desired thickness.
3. Season with salt and pepper.
4. Set aside 3 bowls or deep plates.
5. In the first one, beat the egg with a little water (optional) and add salt.
6. In another put the flour and in the third the breadcrumbs or panko mixed with paprika.
7. Dip the steaks first in the flour and then in the beaten egg, drain the excess egg.
8. Finally, wrap them in breadcrumbs or panko mixed with paprika and press well so that they are completely breaded evenly.
9. Arrange the steaks in a lightly greased baking dish and let a drizzle of oil drip over each one.
10. Place in a preheated oven at 230°C and cook for about 50 minutes, turning them halfway through.
11. Continue the pre-preparation (step 3).

Tomato sauce (do this step before continuing the pre-preparation):

1. Wash the bay leaf.
2. In a pan, over medium heat, put the peeled tomatoes with the juice and with the help of a vertical potato masher or a wooden spoon, mash the tomato cubes until you get a rustic puree.
3. Add the boiling water and bay leaf and stir.
4. Bring to a boil, season with salt and pepper.
5. Cook for about 20 minutes.
6. When the tomato sauce is cooked, turn off the heat.
7. Unwrap the bay leaf and set it aside.
8. Continue the pre-preparation (step 5).

Steak Parmigiana – Finishing:

1. When the steaks are cooked through and browned, remove them from the oven.
2. Spread some of the tomato sauce in a refractory.
3. Arrange the roasted steaks in the roasting dish and drizzle with the tomato sauce.
4. Cover with sliced ​​or grated mozzarella and sprinkle with grated Parmesan.
5. Take it to the preheated oven at 230°C, to gratin the cheese – about 15 minutes or until the cheese is melted and golden brown.

FINISHING AND ASSEMBLY:

1. Serve the parmesan steaks in the refractory itself or, if you prefer, arrange them on plates.
2. Top with more Parmesan, if desired.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.