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Beef parmesan with pasta on platters with greens and rustic bread

Beef Parmesan

Using beef as the main for this classic dish satisfies that craving for a cheesy hearty marinara covered patty in a whole new way.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 620kcal


  • 10-12" Cast Iron Skillet or other oven safe skillet
  • Baking sheet


For the Beef

  • 2 lbs chuck roast sliced or pounded thin
  • 1 cup flour
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 ½ cup bread crumbs
  • ¼ cup cooking oil

To Assemble Beef Parmesan:

  • Cooking Oil
  • 1 jar Marinara Sauce
  • 2 cloves garlic minced
  • ½ teaspoon Red pepper flakes to taste
  • 1 cup shredded Italian cheese blend

To Serve:

  • Pasta cooked to al dente
  • Fresh Basil


Prep the beef:

  • 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 the beef parmesan over hot pasta tossed with marinara sauce and garnish with fresh basil.


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.


Serving: 1g | Calories: 620kcal | Carbohydrates: 37g | Protein: 41g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 768mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 6mg