Why You’ll Love This Steak Milanese Recipe
If you’re looking for a dish that’s both comforting and sophisticated, you’ll love this Steak Milanese recipe. The crispy, golden cutlets are a treat for the senses, offering a satisfying crunch that contrasts beautifully with the tender meat.
Plus, the vibrant tomato relish brings a fresh and zesty kick, elevating the dish to new heights. I adore how quick it’s to prepare, making it perfect for weeknight dinners or special occasions.
Each bite transports me to an Italian trattoria, and I can’t help but feel proud serving it to friends and family. Trust me; this recipe won’t disappoint!
Ingredients of Steak Milanese
When it comes to whipping up a delicious Steak Milanese, having the right ingredients is key. This dish is all about balance: the crispy, golden crust paired with the tender steak and the vibrant, zesty relish. Trust me, once you gather these ingredients, you’re well on your way to impressing your dinner guests or just indulging in a delightful meal at home.
So, let’s plunge into what you’ll need!
Ingredients for Steak Milanese:
- 1 lb loin steak, trimmed
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 2 cups fresh breadcrumbs
- 1 cup roma tomato, seeded and diced
- 1/4 cup red onion, diced
- 3 tablespoons kalamata olives, halved
- 2 tablespoons capers
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/3 cup vegetable oil (for frying)
Now, let’s talk about those ingredients a bit more. The steak is the star of the show, so don’t skimp on quality—go for a nice cut that’s well-trimmed.
As for the breadcrumbs, if you have time, making your own from stale bread can add a rustic touch that’s simply delightful.
And don’t forget the fresh herbs; they really elevate the flavor of the dish.
Oh, and if you’re not a fan of kalamata olives or capers, you could always swap them out for something you love. Cooking is all about making it your own, after all.
How to Make Steak Milanese
Alright, let’s plunge into the delightful process of making Steak Milanese. First things first, take that 1 lb loin steak and cut it into 2-inch pieces. Now, if you’re feeling a bit like a butcher, go ahead and pound those pieces down to about 1/4 inch thick. This is where your frustrations from the day can really be let out—just be sure not to go too hard, or you might end up with steak confetti.
Once they’re nicely flattened, season both sides liberally with salt and pepper. Trust me, this step is essential; we want flavor, not a bland dish.
Now, let’s set up our breading station. You’ll need three dishes for this part: one for 1/2 cup all-purpose flour, another for 3 beaten eggs, and the last one for 2 cups of fresh breadcrumbs. Dredge each steak piece in the flour first, shaking off any excess, then dip it into the egg mixture, and finally coat it in the breadcrumbs. This is where the magic happens—crunchy, golden goodness awaits.
Once all your cutlets are breaded, place them on a parchment-lined sheet pan and pop them in the fridge for about 30 minutes. This little chill time helps the coating stick better when you fry them.
While the breaded cutlets are chilling, let’s whip up that zesty tomato relish. In a bowl, mix together 1 cup of seeded and diced roma tomato, 1/4 cup of diced red onion, 3 tablespoons of halved kalamata olives, 2 tablespoons of capers, 2 tablespoons of freshly chopped oregano, 2 tablespoons of olive oil, and 2 tablespoons of fresh lemon juice. Give it a good stir and set it aside.
Now, heat up 1/3 cup of vegetable oil in a large sauté pan over medium-high heat until it reaches about 350 degrees. Once hot, carefully add the cutlets in batches, frying them for about 2 minutes on each side until they’re golden brown and crispy. Just remember, we’re not trying to deep-fry them into oblivion; a nice, gentle fry is key.
After they’re done, let them drain on some paper towels to catch that excess oil. Finally, plate those beauties up, top them with your fresh tomato relish, and enjoy. You did it! A delicious Steak Milanese, and no butcher shop required.
Steak Milanese Substitutions & Variations
While I love the classic Steak Milanese, there are plenty of substitutions and variations you can explore to make the dish your own.
For a lighter twist, try using chicken or eggplant instead of steak. You can also swap out the breadcrumbs for panko for extra crunch. If you’re feeling adventurous, add some grated Parmesan to the breadcrumbs for a cheesy flavor.
For the relish, mix it up with different herbs like basil or parsley, or even include diced avocado for creaminess.
Don’t hesitate to adjust the seasoning to your taste—cooking should always be fun and personal!
Additional Tips & Notes
To guarantee your Steak Milanese turns out perfectly, I recommend paying attention to the thickness of the cutlets; they should be about 1/4 inch thick for the best texture.
Make sure to chill the breaded cutlets for at least 30 minutes, as this helps the coating adhere better during frying.
When frying, don’t overcrowd the pan; work in batches to maintain the oil temperature.
If you want extra crunch, consider using panko breadcrumbs.
Finally, garnish your dish with fresh lemon wedges for a zesty touch.
Enjoy your meal, and don’t hesitate to experiment with different toppings!