Ingredients
- 1.3 lb swhole eye fillet
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1/2 tablespoon parsleychopped
- 1 cup breadcrumbs
- 1 cup oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon soregano
- 9 oz mozzarella cheese
- 1 teaspoon fresh basil
- 1 tablespoon olive oil
- 1 large onionchopped
- 2 teaspoon sgarlicminced
- 14 ounce stomato puree Passata
- 1/4 teaspoon saltto taste
- 1/4 teaspoon black pepperto taste
- 1 teaspoon dried Italian herb
- 1 teaspoon sugaroptional
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.
