Chip St. Clair from Carrabba’s Italian Grill made Filet Parmesan. To see Carrabba's Italian Grill’s new summer menu or to find the location nearest you, go to www.carrabbas.com.
Filet Parmesan
6-8 oz Beef Filet (cut in half and pounded thin 1/4 inch thick)
Pinch Salt
Pinch Black pepper
2 Eggs (beaten)
1 cup Seasoned Italian Breadcrumbs
1/4 cup Olive oil
1/2 cup Tomato sauce
2 tablespoons Parmesan cheese (grated)
2 slices Mozzarella cheese
1. Lightly season steak with salt and pepper. Dip seasoned steak into beaten egg and coat with seasoned bread crumbs.
2. Heat oil over medium heat in a Teflon-coated sauté pan. Sauté on both sides until golden brown.
3. Place the cooked steak cutlets on a baking sheet. Heat up a small amount of the tomato sauce in a sauté pan and spread evenly over the steak cutlet. Sprinkle evenly with parmesan cheese and top with mozzarella.
4. Place under a broiler in the oven until the cheese is melted golden brown, remove from the oven, and serve.
