Steak Alla Milanese Recipes

STEAK ALLA MILANESE

Steps:

• Cut the steak into 4 equal size portions and pound until each piece is between 1/4 and 3/8-inch thick.
• Whisk the egg and milk together in a shallow dish.
• Thoroughly combine the breadcrumbs, parmesan cheese, garlic powder, 1 teaspoon of salt, and a few grinds of black pepper on a plate.
• Dip the steaks in the egg, then press firmly into the breadcrumb mixture to be sure the coating adheres and set aside.
• Heat the olive oil and butter in a large frying pan over medium-high heat.
• Add the steaks in a single layer and cook, turning several times, until the outsides are crisp and golden brown, about 4 minutes total for medium doneness.
• To serve, plate individual portions of sautéed spinach, top each with a piece of steak and spoon some marinara sauce over the top.

STEAK MILANESA TORTA

Steps:

• Heat the canola oil in a large skillet.
• Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
• Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
• Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
• Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

STEAK MILANESE

Steps:

• In a shallow bowl, beat lightly egg and water.
• In another shallow bowl, combine bread crumbs and Parmesan cheese.
• Season cube steaks with salt and pepper.
• Taking one steak at a time, dip into the egg mixture, coating both sides, then into the bread crumb mixture, again coating both sides.
• Place coated steaks on a plate or cookie sheet.
• In a large skillet, heat olive oil.
• When oil is hot, add steaks and cook for 2-3 minutes.
• Turn steaks and cook an additional 2-3 minutes.
• Transfer steaks to a clean plate.
• Add wine and scrap up any brown bits from the pan.
• Allow sauce to thicken and reduce to a thin syrup.
• Return steaks to pan and flip to coat.
• Remove steaks and garnish with chopped tomatoes and parsley.

VEAL MILANESA

Steps:

• Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
• Beat together eggs and garlic in large shallow bowl. Place breadcrumbs in another large shallow bowl. Dip veal, 1 piece at a time, in egg mixture, letting excess drip off. Dredge in bread crumbs, pressing to coat completely. Repeat with remaining pieces of veal.
• Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté chops in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
• Toss arugula with vinegar in large bowl and season with salt and pepper. Add tomatoes and remaining 6 tablespoons oil and toss well. Serve chops with salad and mustard.

CHARLOTTE ALLA MILANESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
• Line bottom and sides of the greased baking dish with bread rounds. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread rounds. Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.