Best Steak Milanese Recipes

Steak Milanese image

Provided by Kim D.

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
2 tablespoons freshly grated parmesan cheese
4 beef cube steaks
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2/3 cup white wine
1 roma tomato, seeded and chopped
1 tablespoon chopped fresh parsley

Steps:

In a shallow bowl, beat lightly egg and water.
In another shallow bowl, combine bread crumbs and Parmesan cheese.
Season cube steaks with salt and pepper.
Taking one steak at a time, dip into the egg mixture, coating both sides, then into the bread crumb mixture, again coating both sides.
Place coated steaks on a plate or cookie sheet.
In a large skillet, heat olive oil.
When oil is hot, add steaks and cook for 2-3 minutes.
Turn steaks and cook an additional 2-3 minutes.
Transfer steaks to a clean plate.
Add wine and scrap up any brown bits from the pan.
Allow sauce to thicken and reduce to a thin syrup.
Return steaks to pan and flip to coat.
Remove steaks and garnish with chopped tomatoes and parsley.

Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 2, Cholesterol 55.2, Sodium 613.8, Carbohydrate 12.2, Fiber 1, Sugar 1.8, Protein 4.9

Italian Chicken Fried Steak: Beef Milanese Recipe - (4.5/5) image

Provided by Malooga

Number Of Ingredients 8

1 1/2 cups flour
2 cups Panko breadcrumbs
3 large eggs
pinch salt
4 (6-oz.) sirloin steaks, pounded to 1/4-inch thickness
1/4 cup Extra-light olive oil
Kosher salt and freshly ground black pepper
1/2 lemon, cut into wedges

Steps:

Prepare your breading station: Add flour and panko breadcrumbs in two separate, shallow dishes. In a third dish, beat the eggs with a pinch of salt. Dip each steak in flour, then egg, then panko, pressing the breadcrumbs into the meat to adhere. Set aside on a parchment-lined baking sheet to rest. Heat oil in a large skillet over medium-high heat. Shallow-fry the breaded steaks, in batches, for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain of excess oil. Season with salt and pepper while hot.

CUBE STEAK MILANESE image

Provided by Ellen Bales @Starwriter

Categories Beef

Number Of Ingredients 13

4 - plum tomatoes, seeded and chopped
1/2 cup(s) diced red onion
1/2 teaspoon(s) salt, divided
1 - egg, plus 1 egg white
1/2 cup(s) plain dry breadcrumbs
1/4 cup(s) grated pecorino romano - or - parmesan cheese, plus 1/4 cup shaved, divided
2 tablespoon(s) minced fresh parsley (optional)
1 pound(s) cube steak, cut into 4 portions
1/2 teaspoon(s) freshly ground pepper, divided
6 teaspoon(s) extra-virgin olive oil, divided
4 cup(s) baby arugula, chopped
3/4 cup(s) thinly sliced fresh basil leaves
1 tablespoon(s) fresh lemon juice, plus lemon wedges for garnish

Steps:

In a large bowl, combine tomatoes, onion, and 1/4 tsp. salt.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat well.
In a large non-stick skillet over medium heat, heat 2 tsp. oil. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn, add 1 tsp. oil, and cook another 3 or 4 minutes.
At this point, they would be done to some people's liking, but I prefer to cover and cook on low for at least another 20-25 minutes.
When steaks are tender, transfer to a foil-tented plate to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 tsp. pepper, remaining 3 tsp. oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on arugula-tomato salad. Garnish with lemon wedges and shaved cheese.

Cube Steak Milanese image

Provided by @MakeItYours

Number Of Ingredients 13

4 plum tomatoes, seeded and chopped
1/2 cup diced red onion
1/2 teaspoon salt, divided
1 egg, plus 1 egg white
1/2 cup plain dry breadcrumbs
1/4 cup grated Pecorino Romano, or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
2 tablespoons minced fresh parsley, (optional)
1 pound cube steak, cut into 4 portions
1/2 teaspoon freshly ground pepper, divided
6 teaspoons extra-virgin olive oil, divided
4 cups baby arugula, chopped
3/4 cup thinly sliced fresh basil leaves
1 tablespoon fresh lemon juice, plus lemon wedges for garnish

Steps:

Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Tips:
Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.