Part 3/5:
Each slice of seasoned meat is breaded meticulously: dipped in flour, then egg, and finally coated with breadcrumbs. The host amusingly notes that at this stage, the meat resembles a classic milanesa, which is indeed the birthplace of the Parmegiana culinary tradition.
With the meat prepped, it's time to shift focus to the iconic tomato sauce that elevates the Bife à Parmegiana. The host preps by chopping an onion and several cloves of garlic, which are sautéed in a heated pan with olive oil until golden brown.
Subsequently, about 16 peeled tomatoes enter the mix, contributing to a fragrant sauce that is seasoned with salt, black pepper, and a hint of mustard—the surprising yet delicious addition that adds depth.