Índice
how to make breaded steak
In today's recipe, I'm going to teach you how to make very delicious and crispy breaded steaks. This recipe originates in Italy, more specifically in the city of Milan.
Milanese steaks to be delicious, we must use a soft and thin meat, for example:
In Brazil, coxão soft is used a lot, in Portugal we use a lot of sirloin steaks or thin rump steaks.
The breading of the steaks should be done twice before going to the frying pan, because this way the steaks will be much more crispy.
For this dish to have a special flavor, fry the steaks in butter until they are very juicy. I like to add a drizzle of olive oil so the butter doesn't burn.
Comment below what you think of this recipe.
Enjoy your food!
Check out the Video of this step-by-step recipe on our Youtube Channel
BREADED STEAKS
INGREDIENTS
- 8 steaks (medium) soft topside
- Wheat flour for breading
- Breadcrumbs for breading
- 2 eggs
- 3 tbsp of water (or milk)
- Salt and black pepper to taste
- Oil and butter for frying
STEP BY STEP INSTRUCTIONS
- In a small bowl, break one egg at a time and place on a deep plate.
- Add the water and season the eggs with salt and pepper, beating the eggs with a fork to mix the whites with the yolks.
- Place the breadcrumbs in a shallow dish and another dish with wheat flour. Season the flours with a pinch of salt.
- Line another plate with paper towels.
- Season each steak with salt and pepper to taste, pass the steak through the flour and beat with your hands to remove the excess.
- Now pass through the beaten eggs and let the excess drain well; pass through the breadcrumbs and press well with your hand to cover the entire surface.
- For the second breading, pass the egg and breadcrumbs again, so the steaks are very crispy.
- Then put oil and butter in a pan or high-sided skillet and place over medium heat to heat up.
- Carefully place one steak at a time to fry for 1 minute until browned, flip steak to brown the other side.
- Once fried, transfer to a plate lined with paper towels and repeat with the rest of the steaks. Serve next.
VIDEO RECIPE
NUTRITION
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
