My Dad’s favorite restaurant has the best Milanese that I have tried. That’s what I’m trying to recreate with this recipe… I love that this dish has different layers of flavors, textures, and ingredients. My favorite part of this recipe is that it’s not only a breaded beef. This Milanese has tomato sauce which covers the indulgent feeling of eating something fried. I think my mom would agree with that. She usually doesn’t eat anything fried and Milanese is her exception. This is a perfect recipe for a weekend dinner night: different, fancy, but easy to make.
I hope you enjoy making this recipe and if not you can try it at Dimarco Parrilla: my dad’s favorite restaurant!
1 1/2 pound of thin cut top round beef steaks 6 steaks
2 cups of bread crumbs or saltine crackers ground into crumbs see note
2 garlic cloves chopped
1/2 teaspoon ground pepper
Vegetable oil for frying
Salt to taste
Thin Sliced ham
Jarred Marinara Sauce
Sheredded Mozarella cheese.
- Chop finely or grate the garlic cloves.
- In a medium-sized bowl, mix the garlic, black pepper, eggs, and salt until combined.
- Place the bread crumbs on a plate.
- In a large skillet, heat around 1/2 inch of oil over medium-high heat.
- First dip the steak into the egg mixture, then into the breadcrumb mix so the steak is fully covered.
- Place the dipped steak into the pre-heated skillet. Fry each side for about 3 minutes or until the golden brown and meat is cooked through.
- Repeat steps 5 and 6 until steaks are cooked
- Finishing & Assembly
- On a baking sheet lined with parchment paper, lay out all the cooked steaks.
- Top each steak with thinly sliced ham and a decent portion of shredded cheese.
- Then place in the oven under broil setting. Cook until the cheese is nice and bubbly.
- Finish with by topping each steak with marinara sauce. Eat while hot and enjoy!