How do you make an inexpensive, underused cut of beef feel special? Pound it, bread it, and fry it.
Why This Recipe Works
The American favorite chicken-fried steak has a crunchy coating similar to that of, well, fried chicken. But steak Milanese, its more refined cousin, has a crunchy bread-crumb coating that's more akin to that of chicken Parmesan. (The term Milanese—meaning “from Milan”—covers a broad range of foods that are breaded and fried.) To take it over the top, this quick-cooking entrée is often served with a bit of lemon and a tangy butter sauce. To change up this weeknight dinner a bit, we decided to top our crispy fried steak with a fresh tomato sauce instead. For the meat, we found that pounding four thin strips of flap meat and dredging these pieces in a combination of panko and grated Parmesan cheese before frying gave us thin steaks with the tender chew and crispy coating that we were after. For the quick tomato sauce, we cooked capers, garlic, and oregano until they were fragrant before adding halved cherry tomatoes and some of the caper brine and cooking it all until the tomatoes softened. A little fresh chopped basil and some butter finished the sauce.
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