Share
Fillet Parmigiana
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Cozinhando Coisas
@cozinhandocoisas- Ingredients
- Recipe
- Tornedor cut fillets4 unit(s)
- sifted wheat flour.150 g
- grated cheese. It could be the bag itself.150 g
- Eggs3 cup
- oil for frying.500 ml
- Mozzarella cheese slices.. to taste
- Salt and black pepper to season the fillets.. to taste
- Tomato sauce made your way to go in the oven.. to taste
- Parmesan cheese stick for grating.. to taste
- Take the fillets to the Tornedor, place them on a bench facing upwards and with the palm of your hand press them down opening them. Then use your fingertips to finish opening and tenderize the entire fillet. Do not use any kind of hammer or anything to hit the fillet.
- Season them with salt and ground black pepper, set aside.
- Take a large refractory and throw in the wheat flour, breadcrumbs and grated cheese. Mix well by hand.
- Take the eggs, break them on a plate and beat them with a fork until they are well scrambled.
- Take a large and deep pan at the same time and put the oil. Let it warm up well.
- Take the fillets pass first in the flour, then in the egg and again in the flour, beating lightly to paste.
- Immediately throw it in the hot oil and let it fry until it has a golden color, if you want it darker, leave it, but I don't recommend that it can harden the meat.
- Remove right away and throw in a refractory that goes to the oven with plenty of tomato sauce.
- Place the slices of mozzarella cheese on top, I usually put two that people prefer, put it in the oven just to melt the cheese.
- When the cheese is melted remove and serve immediately with the grated Parmesan cheese on top.
Tags
Did you like this recipe?
You may also like
Fillet Parmigiana
Delicious fillet a permegiana
By
Carrot cake
By
healthy parmigiana
