Breaded Steak

I can explain how to prepare a delicious breaded steak, a variant of the classic Milanese cutlet, but with the characteristic juiciness and intense flavor of a beef steak.

Ingredients

• 1 beef steak (preferably a sirloin or T-bone slice)
• Breadcrumbs as needed
• Flour as needed
• 2 eggs
• Salt as needed
• Black pepper as needed
• Extra virgin olive oil or frying oil

Preparation

1. Start by taking the steak and ensuring it is at room temperature to guarantee even cooking.
2. Lightly flour both sides of the steak to make the breading stick better.
3. Set up a breading station: beat the eggs with a pinch of salt and pepper in a bowl, and pour the breadcrumbs on a flat plate.
4. Dip the steak in the beaten eggs first, making sure to cover well on both sides.
5. Then pass the egg-soaked steaks in the breadcrumbs, pressing lightly to make the breading adhere well.
6. Heat a generous amount of oil in a large pan, enough to cook the steak without sticking.
7. Once the oil is hot (around 165-175 °C), lay the breaded steak in and let it fry until it becomes golden on one side, then carefully turn it over and cook the other side.
8. When it’s golden brown on both sides, remove the steak from the pan and place it on a plate covered with paper towels to remove excess oil.
9. Let it rest for a moment before serving, accompanying, if desired, with a lemon slice for those who want to add some acidity.

If you prefer to cook in a slightly healthier way, you can also bake the breaded steak in the oven. After breading, place it on a rack with a tray underneath to collect any drips of oil, and cook in a preheated oven at 200 °C for about 15-20 minutes depending on the thickness of the meat, turning once to achieve even browning.

Curiosity

The traditional Milanese cutlet is prepared with a veal chop, leaving the bone attached. The breading and cooking are similar, but the presence of the bone requires slightly longer cooking times.