Steak Milanese

steak milanese


steak milanese

Steak Milanese

I always serve my Garlic Linguine alongside this dish.
Prep Time 50 minutes
Cook Time 19 minutes
Course Main Course
Servings 4 servings


  • 1 1/2 cups roma tomatoes seeded & diced
  • 1/4 cup red onion diced
  • 2 tablespoons fresh oregano chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 pound top loin steak trimmed
  • salt & pepper to taste
  • 1/4 cup all-purpose flour
  • 2 eggs beaten
  • 1 1/2 cups fresh bread crumbs
  • 1/3 cup vegetable oil


  • Combine the tomatoes and the next 4 ingredients in a bowl for the relish. Salt & pepper to taste; set aside.
  • Cut the steak into eight 3-oz. pieces, then pound them to about ¼” thick using the smooth side of a meat mallet. Season both sides of the cutlets with salt and pepper.
  • Place the flour, eggs, and crumbs into three separate shallow dishes. Dredge cutlets in flour, followed by the eggs, then the crumbs. Transfer to a parchment-lined baking sheet; chill 30 minutes.
  • Heat the oil in a large sauté pan over medium-high to 350 degrees. Fry the cutlets in batches until golden, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining cutlets.
  • Top the cutlets with relish.


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