Beef Parmigiana with Crispy Potatoes and Ribbon Salad

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss potatoes on first prepared tray with a drizzle of olive oil and season with salt. Bake for 25 minutes until crispy. Turn once during cooking.
3. While potatoes are cooking, prepare rest of the meal; heat a drizzle of oil in a medium pot on medium heat. Cook onion for 4–5 minutes until softened, add garlic and cook a further 1 minute. Add tomatoes, sugar and paprika and simmer until thick, about 5 minutes. Season to taste with salt and pepper. Set aside
4. Prepare beef; place seasoned flour in a shallow bowl; whisk eggs with milk in a second shallow bowl; place breadcrumbs in a third bowl. Pat beef dry with paper towels and cut any larger pieces in half. Dip in flour to coat well, then egg mixture, then breadcrumbs. Shake off excess as you go. Heat half the oil and butter in a large fry-pan (preferably non-stick) on medium to high heat. Fry beef, in batches, for 2 minutes each side until crumb is golden. Add remaining oil and butter as needed. Arrange beef on second prepared tray, in a single layer. If your tray is not large enough you may need to use two trays.
5. Evenly dollop sauce over beef then top with a slice of cheese. When potatoes have finished cooking, turn oven to grill. Grill beef until cheese is melted and golden, 2–3 minutes. Take care not to let it burn.
6. To prepare salad; use a peeler to peel courgette and carrot into long, thin, ribbons. Add to a medium bowl with a drizzle of olive oil and season with salt and pepper.
7. Divide beef parmigiana and crispy potatoes between plates. Serve salad on the side.