Steak Milano Recipes

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PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

STEAK ALLA MILANESE



Steak alla Milanese image

Our 30-minute version of steak alla Milanese is a delicious combination of breaded steak served over sautéed spinach and topped with marinara.

Provided by Lynne Webb

Categories     Beef

Time 30m

Number Of Ingredients 11

1 lb top sirloin steak
1 large egg
1 tablespoon milk
3/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
Sautéed spinach
[Marinara sauce]

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 9 g, Protein 30 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 117 mg, Sodium 400 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

STEAK MILANESA TORTA



Steak Milanesa Torta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

1/4 cup canola oil
Four 8-ounce top-round steaks, pounded to about 1/4-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
1 cup panko breadcrumbs
1/2 cup sour cream
Zest of 1 lime (1 teaspoon)
Juice of 1 lime (about 2 tablespoons)
4 crusty hoagie rolls
2 cups iceberg lettuce, shredded
1 cup Roasted Salsa, recipe follows
1/4 cup jarred sliced jalapenos, such as Vlasic
2 avocados, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes

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.

SICILIAN STYLE STEAK



Sicilian Style Steak image

Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.

Provided by BOBBYR1

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 2

Number Of Ingredients 6

1 cup Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon garlic powder
½ cup olive oil
2 (16 ounce) t-bone steaks

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
  • Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
  • Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 1383.1 calories, Carbohydrate 46.3 g, Cholesterol 294.3 mg, Fat 63.8 g, Fiber 3.4 g, Protein 147.1 g, SaturatedFat 24.5 g, Sodium 2467 mg, Sugar 4.8 g

STEAK SAN MARINO



Steak San Marino image

I'm a busy pastor's wife and mother of three, and this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my kids gobble it up and my husband asks for seconds. -Lael Griess, Hull, Iowa

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top round steak (1-1/2 pounds), cut into 6 pieces
2 large carrots, sliced
1 celery rib, sliced
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
3 cups hot cooked brown rice

Steps:

  • In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. Transfer to a 4-qt. slow cooker., In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice., Freeze option: Place cooked steak and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 286 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 368mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN MILANO



Chicken Milano image

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Steps:

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  • Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  • In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  • Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g

STEAK MILANESE



Steak Milanese image

This dish can either be served as a family dinner or for company. It's simple to prepare and tastes great!

Provided by Kim D.

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
2 tablespoons freshly grated parmesan cheese
4 beef cube steaks
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2/3 cup white wine
1 roma tomato, seeded and chopped
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 2, Cholesterol 55.2, Sodium 613.8, Carbohydrate 12.2, Fiber 1, Sugar 1.8, Protein 4.9

STEAK MILANO



Steak Milano image

It's EASY AND TASTY! We ate a dish like this at Mr. Steak in Mpls. many years ago. We loved it so much that my DH spent time figuring out what was in it and came home to make it. It's probably not the exact recipe they used - but we've been enjoying this simple recipe for years.

Provided by Trisha W

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 1/3 lbs hamburger patties (ground sirloin, chuck, round, what ever you like)
salt, to taste
4 slices mozzarella cheese
8 ounces spaghetti sauce, with garlic

Steps:

  • Grill the patties.
  • Salt, to taste.
  • Heat the spaghetti sauce.
  • Add a cheese slice on top of each patti to melt, right at the end of the cooking time.
  • Put on plate and cover generously with spaghetti sauce.
  • We serve this with pasta and a salad.

Nutrition Facts : Calories 1363.8, Fat 105, SaturatedFat 41.2, Cholesterol 367.4, Sodium 795, Carbohydrate 7.4, Fiber 0.2, Sugar 5.6, Protein 90.9

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

MISO STEAK



Miso steak image

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 6

2 tbsp brown miso paste
1 tbsp dry sherry or sake
1 tbsp caster sugar
2 crushed garlic cloves
300g/11oz lean steak
baby spinach , sliced cucumber, celery, radish and toasted sesame seeds, to serve

Steps:

  • Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
  • To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Nutrition Facts : Calories 232 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 32 grams protein, Sodium 0.66 milligram of sodium

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2022-02-25 Three-Cheese Creamed Spinach. Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. —Kathy Vazquez, Amarillo, Texas. Go to Recipe.
From tasteofhome.com


GENO’S MILANO CHEESESTEAK | RECIPE - RACHAEL RAY SHOW
Add onions and cook over low heat to caramelize. While the onions cook, in a small saucepan cook cheese whiz over low heat. Remove onions from pan and set aside. To the hot griddle or pan, add 3 thick slices from your tomato and cook each side until soft; remove and reserve. Add ribeye to the hot griddle and cook until done, about 90 seconds ...
From rachaelrayshow.com


THE 5 BEST FLORENTINE STEAKS IN MILAN | FLAWLESS MILANO
NERO 9. The restaurant offers a combination of contemporary art and food, with a particular focus on meat. Art works housed in rotation within the minimal and welcoming interiors and seasonal raw materials proposed on the menu. The grilled oven is the true protagonist of the restaurant. Among the variety of cuts and steaks proposed you must ...
From flawless.life


EASY STEAK MILANESA (MILANESA DE RES) - BEST BEEF RECIPES
2022-04-17 If you want to bake milanesa, preheat your oven to 425°F. Prepare the steak milanesa as instructed, and grease a large baking sheet with oil. Add the breaded steak to the sheet in a single layer without overlapping any pieces. Cook in the oven for 5 to 7 minutes on each side, until golden brown and cooked through.
From bestbeefrecipes.com


MILANESA DE RES (BREADED BEEF STEAK) | 24BITE® RECIPES
2021-02-12 Instructions. Begin heating oil in skillet on medium heat on the stove top. In shallow casserole or pie dish, stir together breadcrumbs and spices, set aside. In another shallow casserole or pie dish, whisk eggs until well blended, set aside. Sprinkle flour on …
From 24bite.com


MILANESA DE CARNE RECIPE - THE SPRUCE EATS
2022-06-02 Gather the ingredients. In a shallow bowl or plate, mix the flour, salt, and ground pepper and set aside. In a shallow bowl, whisk the eggs lightly with the water. Mix the breadcrumbs with the oregano and Parmesan cheese, and season them with salt and freshly ground black pepper to taste. Spread the breadcrumbs out onto a plate.
From thespruceeats.com


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