Italian Breaded Steak
There’s something incredibly comforting about the smell of cooking steak wafting through the kitchen, and that’s exactly what you get with this Italian Breaded Steak. Growing up, my family had a tradition of gathering around the dining table for hearty meals, and this dish was a star on those special occasions. One memory that stands out is when my grandmother would prepare this recipe. She always said that the secret was in the breading and seasoning, which added that irresistible Italian flair to the steak. The combination of crunchy breadcrumb coating and juicy, tender beef is simply unbeatable!
Recipe Snapshot
35 mins
20 mins
15 mins
Medium
450 kcal
32 g
Keto, Paleo, Whole30
22 g
Skillet, Food Processor
The Best Thing About This Italian Breaded Steak
It’s All About the Breading
The star of this dish is the seasoned Italian breadcrumbs. They create a delightful crunch that contrasts perfectly with the juicy steak. I love that the breading not only adds texture but also enhances the overall flavor of the dish. You’ll find that every bite is a satisfying combination of crispy and tender.
A Family Tradition
This recipe has been passed down through generations in my family. Each time I prepare the Italian Breaded Steak, I feel a sense of connection to my roots. It’s not just about the food; it’s about bringing people together and sharing moments over a delicious meal. This dish has a special way of creating memories, from birthdays to holidays.
Perfect for Any Occasion
Whether it’s a casual weeknight dinner or a festive gathering, the Italian Breaded Steak fits right in. Its versatility is a true asset; it can be served simply on its own or dressed up with sides and sauces. I love to pair it with a fresh salad or roasted vegetables to balance the richness of the steak.
Easy Yet Impressive
One of my favorite things about this recipe is how easy it is to make, yet it feels so special. Even if you’re not an experienced cook, you can wow your guests with this dish. The steps may seem like a lot at first, but once you get the hang of it, it flows beautifully, and the results are always rewarding.
Customizable Options
Another reason to love the Italian Breaded Steak is its adaptability. You can play around with the spices in the breading or even the type of oil used for frying. Feel free to experiment with different flavor profiles, making it your own. You’ll find that the dish remains delicious no matter how you tweak it!
Ingredient List for Italian Breaded Steak
When it comes to creating the perfect Italian Breaded Steak, the ingredients play a crucial role. Each component works together to deliver that exceptional flavor and texture. Let’s explore the key players in this dish that make it so irresistible!
- Italian breadcrumbs: These are the backbone of the dish, providing the crunch that contrasts beautifully with the tender steak. Their seasoned flavors elevate the dish significantly.
- Beef tenderloins: The choice of meat is vital. Tenderloins are ideally suited for this recipe due to their rich flavor and tenderness, making every bite a delight.
- Olive oil: This is essential for frying, ensuring the steak gets that golden-brown crust while keeping it moist inside. It also adds a lovely fruity flavor.
- Avocado oil: This oil has a high smoke point and works well alongside olive oil, helping to achieve the perfect frying temperature.
- Coarse salt and freshly cracked pepper: These simple seasonings bring out the natural flavors of the meat and the breading, enhancing the overall taste of the dish.
Directions for Italian Breaded Steak
Cooking the Italian Breaded Steak is an exciting process that fills your kitchen with mouthwatering aromas. Here’s how to do it step by step.
- Begin by preparing the seasoned Italian breadcrumbs. Combine them in a large shallow bowl or cake tin. Set them aside for later use.
- Next, take your beef tenderloins and gently pound them between sheets of parchment or plastic wrap. You want them to be about ¾” to 1” thick. This step helps to tenderize the meat and ensures even cooking.
- Generously season both sides of the steak with coarse salt and freshly cracked pepper. This simple seasoning will enhance the steak’s natural flavors.
- In a separate large shallow bowl or cake tin, pour in 1/3 cup of olive oil. This will be used for coating the steak.
- Carefully coat the seasoned steak in the olive oil, making sure to drain off any excess oil. This step is critical for ensuring the breadcrumbs stick well.
- Once coated, place the steak into the bowl of breadcrumbs. Press the crumbs firmly against the steak on all sides to ensure it’s fully coated. Move it to a sheet tray or platter and repeat this process with the remaining steak.
- In a large non-stick skillet, pour in ¼ cup each of olive and avocado oil. Heat the oil over medium heat for around 90 seconds. You want the oil hot enough to sizzle when you add the steak.
- Once the oil is hot, gently place the breaded steaks into the skillet. Allow them to cook untouched for 3 to 3 ½ minutes or until the bottom side is deeply browned.
- Carefully flip the steaks over and continue cooking for another 2 to 3 minutes. You’re aiming for an internal temperature of 120° to 125°, or your desired level of doneness.
- Once cooked to your liking, remove the steaks from the skillet. Serve them as is, or for an added touch, place them over a bed of arugula with lemon wedges. You might consider drizzling some Amogio sauce on top for an extra flavor boost!
Things Worth Knowing
- Using the right cut of meat is essential for this recipe. Tender cuts, like tenderloin, yield the best results.
- Make sure your oil is hot enough before adding the steaks. If it’s too cool, your breading may become soggy instead of crispy.
- Don’t overcrowd the skillet; cook the steaks in batches if necessary. Overcrowding can lower the oil temperature and lead to uneven cooking.
- Allow the cooked steaks to rest for a few minutes before serving. This helps the juices redistribute, ensuring a juicy bite.
Recipe Tips about Italian Breaded Steak
Making the best Italian Breaded Steak requires a few tips to ensure perfection every time. Here are some essential pointers!
- Storage: Cover and keep any leftovers in the refrigerator for up to 3 days. Make sure they’re in an airtight container to maintain freshness.
- Freezing: It’s best not to freeze this dish, as the breading can become soggy once thawed and reheated.
- Make-Ahead: You can prep the breaded steaks in advance and keep them at room temperature for up to 30 minutes or in the refrigerator for 2 hours before frying.
- Cooking in Batches: If you’re making multiple steaks, cook them in batches to maintain the oil temperature for proper frying.
- Reheating: If you must reheat the steak, do so by quickly searing it in a hot pan for 1 to 2 minutes on each side, just until warmed through.
Serve This Italian Breaded Steak With
Finding the perfect accompaniment for your Italian Breaded Steak can elevate your meal to new heights. Here are some ideas for serving!
- Fresh Arugula Salad: A bright salad with a citrus vinaigrette balances the richness of the steak perfectly.
- Roasted Vegetables: Seasonal roasted veggies add color and nutrition to your plate, complementing the steak’s flavors.
- Mashed Potatoes: Creamy mashed potatoes make for a classic side that pairs beautifully with the crunchy steak.
- Pasta Primavera: A light pasta dish with fresh vegetables can be a delightful pairing, bringing a taste of Italy right to your table.
- Occasional Touch: Serve the steak during family gatherings, special occasions, or even a cozy weeknight dinner to impress your loved ones.
FAQ
Conclusion
The Italian Breaded Steak is not just a dish; it’s an experience filled with flavor and memories. The combination of crispy breading and juicy beef creates a meal that’s comforting and satisfying. I encourage you to give this recipe a try and bring a taste of Italy to your kitchen. It’s simple to prepare and sure to impress your family and friends. Embrace the joy of cooking with this delightful recipe!
Italian Breaded Steak
Equipment
- Skillet
- Food Processor
Ingredients
- 3 cups Italian breadcrumbs
- 4 8-ounce beef tenderloins I also used 2 10 ounce New York strip steaks
- 1/3 cup olive oil
- 1/2 cup avocado oil
- to taste coarse salt and freshly cracked pepper
Instructions
- Begin by preparing the seasoned Italian breadcrumbs. Combine them in a large shallow bowl or cake tin. Set them aside for later use.
- Next, take your beef tenderloins and gently pound them between sheets of parchment or plastic wrap. You want them to be about ¾” to 1” thick. This step helps to tenderize the meat and ensures even cooking.
- Generously season both sides of the steak with coarse salt and freshly cracked pepper. This simple seasoning will enhance the steak's natural flavors.
- In a separate large shallow bowl or cake tin, pour in 1/3 cup of olive oil. This will be used for coating the steak.
- Carefully coat the seasoned steak in the olive oil, making sure to drain off any excess oil. This step is critical for ensuring the breadcrumbs stick well.
- Once coated, place the steak into the bowl of breadcrumbs. Press the crumbs firmly against the steak on all sides to ensure it’s fully coated. Move it to a sheet tray or platter and repeat this process with the remaining steak.
- In a large non-stick skillet, pour in ¼ cup each of olive and avocado oil. Heat the oil over medium heat for around 90 seconds. You want the oil hot enough to sizzle when you add the steak.
- Once the oil is hot, gently place the breaded steaks into the skillet. Allow them to cook untouched for 3 to 3 ½ minutes or until the bottom side is deeply browned.
- Carefully flip the steaks over and continue cooking for another 2 to 3 minutes. You’re aiming for an internal temperature of 120° to 125°, or your desired level of doneness.
- Once cooked to your liking, remove the steaks from the skillet. Serve them as is, or for an added touch, place them over a bed of arugula with lemon wedges. You might consider drizzling some Amogio sauce on top for an extra flavor boost!
Notes
- Tip 1: Cover and keep any leftovers in the refrigerator for up to 3 days. Make sure they’re in an airtight container to maintain freshness.
- Tip 2: It’s best not to freeze this dish, as the breading can become soggy once thawed and reheated.
- Tip 3: You can prep the breaded steaks in advance and keep them at room temperature for up to 30 minutes or in the refrigerator for 2 hours before frying.
- Tip 4: If you’re making multiple steaks, cook them in batches to maintain the oil temperature for proper frying.
- Tip 5: If you must reheat the steak, do so by quickly searing it in a hot pan for 1 to 2 minutes on each side, just until warmed through.
