Crispy Beef Schnitzel Parmigiana Recipe
This Crispy Beef Schnitzel Parmigiana is the ultimate comfort food—tender beef coated in golden breadcrumbs, topped with rich tomato sauce and bubbly mozzarella. Easy to make, totally crave-worthy, and ready to impress.
Servings: 2
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
Slice it thin.
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.
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
Calories: 2689kcal | Carbohydrates: 120g | Protein: 113g | Fat: 198g | Saturated Fat: 46g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 106g | Trans Fat: 0.5g | Cholesterol: 445mg | Sodium: 3989mg | Potassium: 2385mg | Fiber: 11g | Sugar: 21g | Vitamin A: 2851IU | Vitamin C: 30mg | Calcium: 890mg | Iron: 17mg