Breaded steak

Name: Breaded steak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Beef (thick 1 cm) 4 slices; Eggs 3; Type 00 flour to taste; Breadcrumbs to taste; Parmigiano Reggiano PDO cheese 2 spoonfuls; Vegetable oil to taste; Salt to taste; New potatoes 0.8 lb; Butter 1 spoonful; Rosemary to taste; Extra virgin olive oil to taste; Garlic 2 cloves; Parmigiano Reggiano PDO cheese to taste

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

Alright, so here's the deal with breaded steak, or "bistecca impanata," as they say in Lombardy. This dish is a real comfort food favorite—bringing a taste of Italy straight to the table. And you know what? It’s all about that double layer of breadcrumbs. Seriously, breaded steak has this super crunchy crust but keeps the inside so tender. The balance of textures—moist and crunchy in every bite—is just unbeatable.

Folks often compare it to the classic cotoletta alla milanese, but the double breading here really really sets it apart. I mean, the quick frying method keeps it juicy, ensuring none of that delicious flavor gets lost. It's kinda like country fried steak or chicken fried steak you might find in American kitchens, but with that Italian flair—especially when you throw in some golden, buttery potatoes and a hint of rosemary. Yum.

In Lombardy, it's those little tricks that make this dish special. Thing is, locals often use the leftover egg from the breading to whip up a quick frittatina. Nothing goes to waste, which is awesome and so Italian, right? It’s always a little extra, but never wasteful. And look, a plate of this breaded steak with golden new potatoes cooked up in oil, butter, garlic and herbs? Perfect meal after a long day. Those potatoes get super crispy on the edges and just soak up all that flavor.

Compared to your basic pan-fried steak or the usual cube steak recipe, this one has more crunch and a richer taste. So so satisfying. Perfect for a weeknight dinner or when you have friends over. Pretty much, it’s a great way to enjoy Italian comfort food without a fuss. That's why this homemade steak is a keeper in so many kitchens, offering a true taste of Lombardy—really practical and delicious.

INGREDIENTS

for the breaded steak: Beef 4 slices - (thick 1 cm); Eggs 3; Type 00 flour to taste; Breadcrumbs to taste; Parmigiano Reggiano PDO cheese 2 spoonfuls; Vegetable oil to taste; Salt to taste

for the new potatoes: New potatoes 0.8 lb (350 g); Butter 1 spoonful; Rosemary to taste; Extra virgin olive oil to taste; Garlic 2 cloves; Parmigiano Reggiano PDO cheese to taste

Preparation

How to prepare Breaded steak

To prepare the breaded steak, first dab the meat slices well with some paper towels 1. This will help the breading adhere well and not fall off during cooking. Then beat the eggs with salt and black pepper 2, add the grated Parmesan and mix again.

Coat the meat slices first in flour 4, then in eggs 5, and then in breadcrumbs 6. At each step, shake off the excess and ensure they are well-covered.

Now do a second breading by passing the meat again in the egg 7 and then in the breadcrumbs 8. Arrange the breaded steaks on a tray 9 without overlapping them.

Heat the oil in a large pan, immerse the slice inside 10, and cook for 3-4 minutes until golden, then flip it 11. Cook for a couple more minutes, then pour the leftover egg around the breaded steak 12.

As soon as it's ready, drain the breaded steak using a slotted spoon 13 and transfer it onto a tray with paper towels to remove the excess oil 14. Dab well. Serve it with new potatoes, adding salt to the meat when serving 15.

How to prepare the new potatoes

To prepare the new potatoes, immerse them in a pot full of water 16. Blanch until they are tender but still firm 17 and transfer them to a cutting board. Cut them in half 18.

In a pan, pour oil, butter, garlic, and rosemary 19. Let it flavor and add the potatoes 20. Cook until they are well browned, remove garlic, rosemary, and add a sprinkle of grated Parmesan. Cook again until you get a nice crust 21.