Breaded steak without frying, without sauce, with cheese and tomato

A breaded steak without frying, baked, with cheese and tomatoes, called “pizzaiolo”

A breaded steak topped with cheese, tomato and oregano that doesn’t need to be fried.

Recipe for 2 people.

Classic (no restrictions)

Preparation: 01:20

Intermission: 01:00

TOOLS

4 bowl(s), 1 cutting board(s), 1 meat beater (optional), 1 baking tray(s) (or more), 1 vertical food mill

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Beef steaks

– 400g fillet mignon steaks, clean and fat-free – 2 units per person. (or rump steaks)

– Salt to taste

– pepper to taste

Baked Milanese ingredients:

– 1/4 cup(s) of wheat flour, or enough.

– 1 unit of egg diluted in a little filtered water, or enough.

– salt to taste (pinch)

– 1/4 tablespoon(s) of paprika

– 1/2 cup(s) breadcrumbs, or enough for breading. (or panko flour)

– oil to taste

Seasoned Tomato Sauce Ingredients

– 1/2 can of peeled tomatoes, with juice. (or diced peeled tomato)

– Salt to taste

– pepper to taste

Ingredients for the Pizzaiolo filling

– 8 slice(s) of mozzarella (2 slices per steak or as desired)

– 2 pieces tomatoes, sliced ​​(2 slices per steak or as many as you like)

– Salt to taste

– pepper to taste

– dried oregano to taste, for sprinkling

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Start by preparing and seasoning the steaks (see preparation).
3. Preheat the oven to 220°C.
4. Prepare the seasoned tomato sauce: in a bowl, squeeze the peeled tomatoes with a vertical potato masher, season with salt and pepper and set aside.
5. Cut tomato(s) toppings: 2 slices per steak or as many as desired.
6. Keep the mozzarella slices aside for the topping.

PREPARATION:

Steaks (this step must be performed before continuing the preparation):

1. Cut the meat into steaks – 2 units per person, about 100 g each.
2. Cover the cutting board with cling film and also the meat whisk.
3. Arrange steaks on cutting board, cover with cling film. Beat until thin, with an even thickness.
4. Season with salt and pepper.
5. Continue pre-preparation.

Milanese oven:

1. In one bowl place the flour, in another the egg beaten with a little salt and pepper (optional) and in another the breadcrumbs or panko mixed with the paprika.
2. Dip the steaks first in the wheat flour, then in the beaten egg and finally in the breadcrumbs or panko.
3. Press well so that they are well breaded.
4. Arrange on one or more greased baking trays, without overlapping them.
5. Drizzle the corn oil over each, in a zigzag pattern and in one quick motion.
6. Cook for 25 minutes. Open, turn the steaks and rotate the pan and continue for another 25 minutes, until golden brown.

Pizzaiola-style breaded steak, without frying:

1. Remove from the oven if necessary, dry the steaks with paper towels and put a little seasoned tomato sauce on top of each steak, leaving the edges free.
2. On top, arrange the slices of mozzarella and the sliced ​​tomato. Season the tomato slices with salt and pepper.
3. Sprinkle with oregano to taste and return to the oven for another 5-10 minutes or until the cheese melts and begins to brown slightly.

FINALIZATION AND ASSEMBLY:

1. Serve the PIZZA-BREADED STEAK WITHOUT FRYING with the side dish you prefer, on trays, or assemble directly onto the plates

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.