Tuesday, August 21, 2012

Beef Milanese

Milanese style is one of my favorite ways to prepare meat. I've loved the turkey version of this breaded and fried entree for many years, but this time, I decided to give it a shot with beef instead. It's a relatively easy, if somewhat labor intensive, means to prepare meat, but it is well worth the effort. Serve with garlic fettuccine and a vegetable of your choice for a complete, and completely delicious dinner.

Recipe adapted from Epicurious

Difficulty: Relatively Easy
Active Prep Time: About 15 minutes
Total Prep Time: About 15 minutes
Special Equipment: None
Serves: 3 - 4

  • 1 pound milanese cut beef, or top sirloin, pounded thin
  • 1 cup all purpose flour
  • 2 large eggs, beaten
  • 1 cup dried breadcrumbs
  • Salt and pepper
  • Vegetable oil
  • 1 package fettuccine
  • 2 - 3 cloves garlic, minced
  • 2 teaspoons parsley flakes
  • 1 teaspoon crushed red pepper flakes
  • 4 tablespoons butter


1. Start by cooking your pasta according to the package instructions.

2. Rinse the beef and pat dry. Season with salt and pepper.

3. Set up an assembly line be putting the flour, egg, and bread crumbs each in their own shallow dish.

4. Coat a piece of beef with flour. Next, dredge it in the egg, and finally, coat with bread crumbs.

5. Cover the bottom of a large pan with vegetable oil and heat over medium-high heat. While the oil is heating, pre-heat your oven to 225 degrees F.

6. Fry the first piece of meat for about 1 minute, then turn it over and fry for another 1 minute.

7. Remove the meat from the pan and pat down with paper towels to soak up the excess oil. Place it on a baking sheet and into the oven to stay warm. Repeat the process for the remaining meat.

8. When all the meat has been cooked, pour melted butter on the pasta, then mix in parsley, red pepper flakes, and garlic.


  1. You deserve comments. So here's one.

    Your blog is full of delicious looking food that I may actually be able to make. I'm moving to page two! :)

    1. Glad to hear you like the site! My readership is still small and I appreciate every comment I can get.

  2. I used chicken instead and it still came out excellent! Thanks for the amazing recipe Zack and keep up the good work!

  3. I am complete idiot, sorry for mix up Zach. Now I know how Mark feels sometimes.