Milanese us typically referred to for things from Milan - and the food is no different. Milanese is characterized by dipping the protein in flour, egg, and bread crumbs (sometimes with Parmesan cheese) and then fried.
See that word "fried"? That's what makes this recipe soooooo good.
Serves 8 (It can be converted down easily too)
- 1 lb Loin steak, trimmed (traditionally cube steak is used so if you're trying to save $$ feel free)
- Salt and Pepper
- 1/2 cup flour
- 3 eggs, beaten
- 2 cups bread crumbs
- 1 cup roma tomatoes, diced
- 1/4 cup red onion, diced
- 3 T Kalamata olives, pitted and halved
- 2 T capers
- 2 T chopped fresh oregano
- 2 T olive oil
- 2 T fresh lemon juice
- 1/3 cup vegetable oil
Cut steaks into eight 2 ounce pieces, then pound them to 1/4" thick. (Or do as I did and buy the thin sliced sirloin). Season both sides with salt and pepper.
Place flour, eggs and crumbs into three separate bowls. Dredge first in flour, then egg then crumbs. Transfer to a parchment lined baking sheet; chill for 30 minutes.
Combine tomatoes, onion, kalamata olives, capers, oregano, olive oil and lemon juice. Set aside.
Heat vegetable oil in a large sauté pan over medium-high heat. Fry cutlets in batches until golden brown, about 2 minutes per side. Drain on a paper towel lined plate. Repeat with all cutlets.
Top cutlets with tomato relish and serve with linguine on the side.
What did I put on the side...? My new fake out Alfredo noodles.
Cook up a desired amount of spaghetti. Drain it saving some of the pasta water. Toss the spaghetti back into the pan. Sprinkle with Parmesan cheese - however much/little you want. Toss in a tablespoon or so of milk and stir...depending on how thin/thick the sauce is, add pasta water. Add pepper to taste. Delicious!
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