Steak Milanese
By Alli BerkeyPublished on June 25, 2018
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Flap meat, which is also sold as steak tips or sirloin tips, can be packaged as whole steaks, cubes, or strips. For this recipe, we prefer to buy a whole 1-pound flap meat steak and butcher it ourselves. If you can’t find flap meat, you can substitute four 4-ounce cube steaks that have been pounded to a ¼-inch thickness. You can substitute vegetable oil for the extra-virgin olive oil, if desired.
Instructions
- Place flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, 2 tablespoons basil, lemon zest, 1 teaspoon salt, and ¾ teaspoon pepper in third shallow dish.
- Cut meat with grain into 4 equal strips. Flip strips onto cut side, cover with plastic wrap, and pound each with meat pounder to even ¼-inch thickness. Pat steaks dry with paper towels and season with salt and pepper.
- Working with 1 steak at a time, dredge steaks in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to rimmed baking sheet.
- Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place 2 steaks in skillet and cook until golden brown, about 2 minutes per side. Transfer steaks to prepared wire rack. Return oil to just smoking and repeat with remaining 2 steaks.
- Discard oil and wipe skillet clean with paper towels. Melt 3 tablespoons butter in now-empty skillet over medium heat. Add capers, garlic, and oregano and cook until fragrant and capers are sizzling, about 1 minute. Stir in tomatoes and caper brine and cook until tomatoes begin to soften, about 2 minutes. Off heat, stir in remaining 2 tablespoons basil and remaining 1 tablespoon butter. Serve steak with sauce.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The American favorite chicken-fried steak has a crunchy coating similar to that of, well, fried chicken. But steak Milanese, its more refined cousin, has a crunchy bread-crumb coating that's more akin to that of chicken Parmesan. (The term Milanese—meaning “from Milan”—covers a broad range of foods that are breaded and fried.) To take it over the top, this quick-cooking entrée is often served with a bit of lemon and a tangy butter sauce. To change up this weeknight dinner a bit, we decided to top our crispy fried steak with a fresh tomato sauce instead. For the meat, we found that pounding four thin strips of flap meat and dredging these pieces in a combination of panko and grated Parmesan cheese before frying gave us thin steaks with the tender chew and crispy coating that we were after. For the quick tomato sauce, we cooked capers, garlic, and oregano until they were fragrant before adding halved cherry tomatoes and some of the caper brine and cooking it all until the tomatoes softened. A little fresh chopped basil and some butter finished the sauce.
Before You Begin
Flap meat, which is also sold as steak tips or sirloin tips, can be packaged as whole steaks, cubes, or strips. For this recipe, we prefer to buy a whole 1-pound flap meat steak and butcher it ourselves. If you can’t find flap meat, you can substitute four 4-ounce cube steaks that have been pounded to a ¼-inch thickness. You can substitute vegetable oil for the extra-virgin olive oil, if desired.
Instructions
- Place flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, 2 tablespoons basil, lemon zest, 1 teaspoon salt, and ¾ teaspoon pepper in third shallow dish.
- Cut meat with grain into 4 equal strips. Flip strips onto cut side, cover with plastic wrap, and pound each with meat pounder to even ¼-inch thickness. Pat steaks dry with paper towels and season with salt and pepper.
- Working with 1 steak at a time, dredge steaks in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to rimmed baking sheet.
- Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully place 2 steaks in skillet and cook until golden brown, about 2 minutes per side. Transfer steaks to prepared wire rack. Return oil to just smoking and repeat with remaining 2 steaks.
- Discard oil and wipe skillet clean with paper towels. Melt 3 tablespoons butter in now-empty skillet over medium heat. Add capers, garlic, and oregano and cook until fragrant and capers are sizzling, about 1 minute. Stir in tomatoes and caper brine and cook until tomatoes begin to soften, about 2 minutes. Off heat, stir in remaining 2 tablespoons basil and remaining 1 tablespoon butter. Serve steak with sauce.
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