Place the flour in a shallow bowl large enough to lay the beef to coat.
Whisk the egg and water together in a similar sized bowl. Whisk the salt into the flour in a 3rd bowl.
Arrange your work area with the flour bowl lined up next to the egg wash and finally the breadcrumb mix. Set a wire rack on a baking sheet at the end.
Working in order, dip the beef one piece at a time into the flour to coat.
From the flour, shaking off any excess, and dipping it into the egg wash. Let any extra egg drip off.
Place the beef into the bread crumb mixture and pat the beef to coat and put each piece on the wire rack.
Place the wire rack into the fridge for at least one hour before cooking.
Fry the Beef:
Preheat the oven to 325 degrees.
In a deep skillet, place enough oil to be about ¼ to ½ inch deep and preheat to 350 to 375 degrees with a candy or oil thermometer.
Remove the coated beef from the fridge.
Use a small piece of the beef to test the oil temperature.
Fry the oil 2 to 3 minutes to a golden brown. Flip and fry for another 2 minutes.
Transfer each piece to a clean wire rack to drain.
Repeat the process until all the beef is fried.
Assemble the dish:
In a small saucepan, heat 1 tablespoon of oil and saute the garlic 30 seconds. Add the marinara sauce and red pepper flakes and heat through.
Lay the fried beef onto a clean baking dish.
Sprinkle some parmesan cheese over each piece of the beef.
Spoon marinara sauce over each portion and top with more cheese.
Bake for 5 to 7 minutes or until the cheese is melted.
Serve:
Serve the beef parmesan over hot pasta tossed with marinara sauce and garnish with fresh basil.
Notes
To achieve thin slices of chuck roast portions, par freeze a chuck roast for 20 minutes to make slicing easier. See my notes above the recipe on pounding the beef thin.