I think this recipe must have been a forerunner of the now traditional pub style Parmas. It tastes surprisingly good and works well with chicken too. You can use pre crumbed meat to make it easier, but freshly crumbed is probably nicer.

Steak Parma cropped



  • Veal or steak pieces (thinly sliced)
  • Plain flour, Egg, Breadcrumbs, Parmesan cheese *See note below
  • Tomato soup
  • Mozzarella cheese – sliced
  • Oil

Coat the meat pieces in egg and the breadcrumb mix, then fry lightly in oil. Place in an ovenproof dish, top with the tomato soup and sliced Mozzarella cheese. Cook in a moderate 180°C for ½ hour.

*How to coat meat in breadcrumbs: Season plain flour with salt & pepper. Beat the egg with a little milk in a shallow bowl. Mix the breadcrumbs with parmesan cheese. Coat the meat lightly with plain flour, then dip the floured meat into the egg mixture. Roll the meat in the breadcrumb mix.

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