This Milanese-style recipe is a great way to turn a less-expensive cut of beef into fabulous meal in less than 30 minutes. The process is simple – thin pieces of steak are pounded and tenderized, then coated in a combination of breadcrumbs and parmesan cheese, shallow-fried, served on a bed of sautéed spinach and topped with fresh tomato sauce.Print
Steak alla Milanese
Steak alla Milanese is a delicious combination of thin-sliced, breaded steak served on a bed of sautéed spinach with a fresh tomato sauce on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 lb top sirloin steak
- Salt and freshly ground black pepper
- 1 egg
- 1 tablespoon milk
- 3/4 cup dry breadcrumbs
- 1/4 parmesan cheese, finely grated
- 3 tablespoons olive oil, divided
- 2 cloves garlic, very finely chopped
- 3 Roma tomatoes, seeded and chopped
- 2 tablespoons fresh basil leaves, chopped
- 2 teaspoons lemon juice
- 1 tablespoon butter
- 10 ounces fresh spinach
- Cut the steak into 4 equal size portions and season with salt and pepper. Using the tenderizing side of a meat mallet, pound on both sides until each piece is between 3/8 and 1/2-inch thick.
- Whisk the egg and milk together in a shallow dish. Combine the breadcrumbs and parmesan cheese on a plate. Dip the steaks in the egg, then press firmly into the breadcrumb mixture to be sure the coating adheres. Set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 1 minute, then add the tomatoes and lemon juice. Season with salt and pepper and cook until the tomatoes begin to break down, 3 to 4 minutes. Add the basil and lemon juice, transfer to a bowl and set aside.
- Wipe out the pan and heat another tablespoon of olive oil along with the butter 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. Transfer to a plate and cover loosely to keep warm.
- Wipe out the pan again and add the last tablespoon of olive oil. Heat to medium-high, add the spinach a handful at a time, and sauté just until wilted, 1-1/2 to 2 minutes.
- To serve, plate individual portions of sautéed spinach, top each with a piece of steak and spoon some tomato sauce over the top. Serve with Garlic Mashed Potatoes, pasta or garlic bread.