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You know that craving for Crispy Beef, melty cheese, and a rich, cozy sauce that hits all the right spots? This Parmigiana has your name all over it. Crunchy on the outside, juicy on the inside, and bubbling with mozzarella on top—it’s the kind of dinner that makes you close your eyes on the first bite. Easy to make, impossible to forget.
Why This Beef Parmigiana Is a Game-Changer
This isn’t just your average breaded steak—this is Crispy Beef with personality. The golden crust locks in all the juices, while that melty layer of mozzarella and herby tomato sauce brings a rich, Italian-inspired finish.
You get the perfect balance of texture and flavor in every bite. It’s familiar and comforting, but still feels a little bit special—like something you’d order at your favorite trattoria.
And the best part? It pairs beautifully with rustic sides like crispy oven-roasted potatoes or a fresh green salad.
Craving more comfort? You’ll also love our melt-in-your-mouth Braised Lamb Shanks or the bold spices in this Easy Butter Chicken Recipe. Different continents, same cozy vibes.
Ingredients
Every bite of this Crispy Beef Parmigiana is built on thoughtfully chosen ingredients. Tender beef, a bold breadcrumb coating, and a rich tomato sauce topped with golden, bubbly cheese—these staples work together to create something truly crave-worthy.
- Eye Fillet: Choose eye fillet for its tenderness and juicy finish. It cooks quickly and stays soft even after frying. You can also use rump steak—just be sure to slice it super thin for the best texture.
- Breadcrumbs: These give you that signature crispy coating. Use panko for extra crunch or classic fine breadcrumbs for a traditional finish. Either way, toast them lightly for maximum golden color.
- Eggs: Help bind the breadcrumbs while adding richness. Beat them with parsley and onion powder for extra flavor right from the breading step.
- Flour: This first layer helps the egg stick and adds subtle crispness. Mix with spices to season the beef from the very beginning.
- Passata: Smooth, rich tomato base that’s ideal for quick sauces. Choose a version with no added sugar or salt to control the balance yourself.
- Mozzarella: Melts like a dream. Use low-moisture mozzarella for a gooey but not watery top. Shred it fresh for the best melt and browning.
- Basil & Oregano: Fresh basil adds brightness at the end, while dried oregano gives the sauce a touch of that classic Italian depth.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
How to Make Beef Parmigiana
This dish might sound fancy, but it’s easy. With just a few simple steps, you’ll have golden-crusted beef layered with tomato sauce and bubbly cheese. Here’s how to bring it all together:
- Set up the breading station. In a bowl, mix flour with salt, pepper, paprika, and garlic powder. In a second bowl, beat the eggs with parsley, onion powder, and a pinch of salt.
- Prep the beef. Season the beef lightly with salt and pepper. Make sure it’s sliced super thin for the best tenderness.
- Bread the schnitzels. Dip each piece of beef in flour, then egg, then breadcrumbs—press gently to help the crumbs stick.
- Fry until golden Heat oil to 300°F (150°C). Fry schnitzels for about 5 minutes per side (or 4 minutes if your beef is super thin), until golden and crispy.
- Drain the schnitzels. Transfer to a plate lined with paper towel and let them rest while you make the sauce.
- Make Sauce Heat oil in a medium-sized pot. Fry onion until transparent, add the garlic until fragrant add tomato puree, salt and pepper to taste, Italian herbs and sugar. Cover with lid, simmer until sauce has thickened slightly.
- Assemble and bake. Place schnitzels on a baking tray or dish. Spoon over the sauce and top with shredded mozzarella.
- Bake (or air fry!) to finish. Bake in a 170°C oven for 10 minutes until the cheese melts and starts to brown slightly. For a quick finish, air fry at 240°C for 3 minutes.
What to Serve With Crispy Beef Parmigiana
As bold and satisfying as this crispy beef is, it deserves sides that hold their own. Here are a few of our favorite pairings:
- Crispy Garlic Butter Parmesan Smashed Potatoes – double the crunch, double the fun.
- Avocado Feta Cucumber Salad – creamy, tangy, and the perfect fresh contrast to that rich, cheesy beef.
- Creamy Roasted Tomato Basil Soup (No Cream!) – for cozy vibes and tomato-on-tomato harmony.
Craving something no-fuss? A pile of fries or a warm, crusty loaf of bread to mop up the sauce works every time.
FAQ’s
Totally! Thin chicken breast works beautifully here—just reduce the frying time a bit, since it cooks faster.
Let them rest on a wire rack instead of paper towels if you want max crunch—no soggy bottoms here!
Yes! Air fry at 200°C (390°F) for about 8–10 minutes, flipping halfway. Spray lightly with oil for extra crispiness.
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Crispy Beef Schnitzel Parmigiana Recipe
Ingredients
For The Beef
- 1.3 lbs whole eye fillet
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 large eggs
- 1/2 tablespoon parsley chopped
- 1 cup breadcrumbs
- 1 cup oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoons oregano
- 9 oz mozzarella cheese
- 1 teaspoon fresh basil
For The Sauce
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoons garlic minced
- 14 ounces tomato puree Passata
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 teaspoon dried Italian herb
- 1 teaspoon sugar optional
Instructions
- Set up your breading station.In a wide bowl, mix the flour with salt, black pepper, paprika, garlic powder, and onion powder. In another bowl, beat the eggs with parsley and a pinch of salt. Pour the breadcrumbs into a third bowl or shallow dish.
- Season the beef.Pat the beef dry and season lightly with salt and pepper. For best results, slice it very thin so it stays tender after frying.
- Bread the schnitzels.Coat each slice of beef in the flour mixture, then dip into the egg mix, and finally press into the breadcrumbs to coat well on both sides.
- Fry until golden.Heat oil to 300°F (150°C) in a large skillet. Fry schnitzels for 4–5 minutes per side, or until crispy and golden brown. If your beef is extra thin, reduce frying time to 3–4 minutes per side.
- Drain the schnitzels.Transfer fried schnitzels to a plate lined with paper towel and let rest while preparing the sauce.
- Make the sauce heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
- Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
- Assemble and top.Place schnitzels on a baking tray or dish lightly sprayed with oil. Spoon over the sauce, and top with shredded mozzarella.
- Bake (or air fry!) to finish.Bake in a 170°C (340°F) oven for 10 minutes until the cheese melts and starts to brown.Air fryer option: Cook at 240°C (460°F) for 3 minutes for a quick, melty finish.
Notes
The thinner your beef, the crispier and juicier the final schnitzel. Rump steak works too, but make sure it’s sliced extra thin and tenderized. Avoid soggy crumbs.
Fry immediately after breading to keep that crispy crust from going soft. If prepping ahead, refrigerate the breaded schnitzels uncovered for up to 1 hour max. To make ahead:
Bread the schnitzels and refrigerate them uncooked for up to 1 day. Or fry and cool completely, then reheat in the oven topped with sauce and cheese. No air fryer? No problem.
Bake in the oven at 170°C (340°F) for 10 minutes until bubbly and golden on top. Watch closely to avoid overbaking the beef. Add a spicy kick.
A pinch of red chili flakes in the sauce or hot smoked paprika in the breading gives it a little heat—perfect if you like bold flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
