With this simple and easy recipe, you will learn how to make the perfect breaded steak (bife à milanesa). This method works beautifully for both beef and chicken cutlets. Let’s get cooking!
Ingredients for the Perfect Breaded Steak:
- 4 Beef cutlets (veal or top round), medium thickness;
- 1/2 cup breadcrumbs;
- 2 eggs, lightly beaten;
- Salt and black pepper to taste;
- 1/2 cup vegetable oil (for frying);
- 1/2 cup all-purpose flour.
How to Make the Perfect Breaded Steak:
- Set up your breading station by placing the flour, beaten eggs, and breadcrumbs in three separate shallow bowls;
- Season the beaten eggs with salt and black pepper;
- Dredge each steak first in the flour (shaking off excess), then dip into the seasoned eggs;
- Finally, coat thoroughly with the breadcrumbs;
- Press the breadcrumbs firmly onto the meat to ensure an even crust;
- Heat the oil in a large skillet over medium-high heat;
- Fry the steaks on both sides until they are golden brown and crispy;
- Transfer to a plate lined with paper towels to drain excess oil, and enjoy!
Pro Tip:
Let the breaded steaks rest for a few minutes before frying. This helps the breading set and adhere better to the meat, preventing it from falling off.
Did you know?
The breaded steak, traditionally known as cotoletta alla milanese, is a staple of Italian cuisine. It consists of thin slices of meat (traditionally veal, though pork and chicken are common variations) that are breaded and fried. It is believed to have originated in the Lombardy region of Italy, specifically Milan. It has since become a global favorite, cherished for its satisfyingly crispy exterior and tender, juicy center.
Did you enjoy this recipe? Feel free to share it! Explore our blog for more delicious lunch inspiration!