Steak Parmesan

INGREDIENTS

• 6 POTATOES, SKIN ON, CUT INTO THICK STICKS
• 6 RUMP OR TENDERLOIN STEAKS (150 G EACH)
• 2 TEACUPS OF ALL-PURPOSE FLOUR
• 3 EGGS 
• 3 TEACUPS OF BREADCRUMBS
• CORN OIL, FOR FRYING
• 3 TEACUPS OF TOMATO SAUCE
• 18 SLICES OF MOZZARELLA CHEESE
• 1 TEACUP OF GRATED PARMESAN CHEESE
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Soak the potatoes into water and ice and set aside for 30 minutes. Meanwhile, cover the steaks with a plastic sheet and beat them with a meat tenderizer so they are wider and thinner. Season with salt and black pepper. First coat them in all-purpose flour, then dip them into the well-beaten eggs and, finally, the breadcrumbs – you can season the breadcrumbs for extra flavour if you wish to. Heat the oil (not allowing it to overheat) and fry the potatoes for the first time, so they are only lightly cooked. Remove them, increase the oil’s temperature, and fry the coated steaks until golden. Spread a thin layer of tomato sauce into a baking dish or tray. Cover it with the steaks and another generous layer of sauce. Arrange the mozzarella, a spoonful of sauce, and the Parmesan. Bake at 180°C for 10 minutes, or until the cheese slices melt completely. Meanwhile, fry the potatoes in hot oil again until they are golden and crispy. Drain on paper towels and season with salt. Serve the steaks with the potatoes and white rice.