The term alla Milanese translates from Italian as “in the style of Milan.” It typically describes a thin piece of protein—pork, chicken, veal, beef, or fish—that’s dipped in egg, coated in breadcrumbs mixed with Parmesan, and shallow-fried in butter until crisp and golden.
We favor steak for this preparation because it lets you transform economical cuts into an elegant meal in about 30 minutes. Pounding a cut such as top sirloin until it’s thin (about 1/4 to 3/8 inch) tenderizes the meat and enables fast, even cooking. The thinness ensures the breadcrumb crust becomes crisp and browned without overcooking the steak.
How to serve Steak alla Milanese
For an easy weeknight dinner, serve the breaded steak over a bed of sautéed spinach and spoon a few tablespoons of marinara over the top. Add garlic bread on the side for a simple finish.
If you want a heartier meal, substitute garlic bread with creamy mashed potatoes or garlic-buttered pasta shells for a more substantial accompaniment.
More steak recipes:
- Warm Steak and Potato Salad
- Easy Pepper Steak
- Mirin-Marinated Steak with Asian Chimichurri
- Breakfast Flank Steak and Eggs with Guacamole
Steak alla Milanese
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Ingredients
- 1 lb top sirloin steak
- 1 large egg
- 1 tablespoon milk
- 3/4 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- Sautéed spinach
- Marinara sauce
Instructions
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Cut the steak into four equal portions and pound each piece until it measures about 1/4 to 3/8 inch thick.
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Whisk the egg and milk together in a shallow dish.
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On a plate, combine the breadcrumbs, Parmesan, garlic powder, 1 teaspoon salt, and a few grinds of black pepper.
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Dip each steak in the egg mixture, then press firmly into the breadcrumb mixture so the coating adheres. Set aside.
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Heat the olive oil and butter in a large frying pan over medium-high heat.
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Add the steaks in a single layer and cook, turning several times, until the crust is crisp and golden—about 4 minutes total for medium doneness.
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To serve, divide the sautéed spinach among plates, top each portion with a piece of steak, and spoon marinara sauce over the top.
Nutrition
Total Fat: 11g,
Cholesterol: 117mg,
Sodium: 400mg,
Carbohydrates: 9g,
Fiber: 1g,
Sugar: 1g,
Protein: 30g
Nutrition information is an estimate and should be used as a guideline only.