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Once your oil is hot (but not smoking), carefully place the breaded beef into the pan. Fry until golden brown on one side and then flip to cook the other side—generally, a few minutes on each side is sufficient. Once cooked, remove the steaks and let them drain on a paper towel or cooling rack to remove excess oil.
Assembling the Bife à Parmegiana
Now that your beef is golden and crispy, it’s time to assemble the Bife à Parmegiana. You can use any oven-safe dish; we recommend a size around 30 by 19 cm. Start by spreading some tomato sauce on the bottom of the dish, layering in your fried steaks, and then generously covering them with slices of mozzarella cheese. Add more tomato sauce on top before finishing with a sprinkle of grated Parmesan cheese—about fifty grams should suffice.