Best Steak Milano Recipes

STEAK ALLA MILANESE

Steps:

• Cut the steak into 4 equal size portions and pound until each piece is between 1/4 and 3/8-inch thick.
• Whisk the egg and milk together in a shallow dish.
• Thoroughly combine the breadcrumbs, parmesan cheese, garlic powder, 1 teaspoon of salt, and a few grinds of black pepper on a plate.
• Dip the steaks in the egg, then press firmly into the breadcrumb mixture to be sure the coating adheres and set aside.
• Heat the olive oil and butter in a large frying pan over medium-high heat.
• Add the steaks in a single layer and cook, turning several times, until the outsides are crisp and golden brown, about 4 minutes total for medium doneness.
• To serve, plate individual portions of sautéed spinach, top each with a piece of steak and spoon some marinara sauce over the top.

ARGENTINIAN ITALIAN-STYLE MILANESA NAPOLITANA

Steps:

• Gather the ingredients.
• Place eggs in a shallow bowl or pan, and whisk together with oregano and salt and pepper.
• Stir Parmesan cheese and garlic into bread crumbs and place in another shallow pan.
• Dip steaks first in egg mixture, then in bread crumbs, coating well with crumbs.
• Heat oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
• Place steaks on a baking sheet. Turn on broiler.
• Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Sprinkle Italian seasoning over cheese, and place steaks under ​broiler until cheese melts.
• Serve warm, with fries. Enjoy!

STEAK MILANESE

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.

VEAL MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.

BEEF MILANESA

Steps:

• Pound boneless steaks thin, ¼ inch.
• In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
• Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
• In a large nonstick skillet, heat oil to a depth of about ¼ inch.
• Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.