Italian Breaded Steak Recipe
This family favorite Italian Breaded Steak recipe of breaded and pan-seared beef is cooked until golden brown for the perfect weeknight meal.
Ingredients
- 3 cups Italian breadcrumbs
- 4 8- ounce beef tenderloins I also used 2 10 ounce New York strip steaks
- 1/3 cup + ½ cup olive oil
- ½ cup avocado oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Make the seasoned Italian breadcrumbs and briefly set them to the side in a large shallow bowl or cake tin.
- Next, gently pound the steak on both sides between parchment or plastic wrap until it is roughly ¾” to 1” thick.
- Season the steak on both sides with salt and pepper.
- Next, add 1/3 cup of olive oil to a large shallow bowl or cake tin.
- Coat the seasoned steak in the olive oil and drain off any excess.
- Add it to the bowl or tin of breadcrumbs and completely cover the steak on all sides and press the crumbs into it so that it is coated. Set it to the side on a sheet tray or platter and repeat the process until all the steak is breaded.
- Add ¼ cup each of olive and avocado oil to a large non-stick skillet over medium heat and heat for 90 seconds.
- Place the steaks into the hot oil and cook them untouched for 3 to 3 ½ minutes or until the bottom side is well browned.
- Flip the steak over and cook for 2 to 3 minutes or until it reaches 120° to 125° internally, or until your desired internal temperature is achieved.
- Serve the steak as is or over arugula with lemons. Try adding Amogio sauce over top.
Notes
Make-Ahead: This is meant to be eaten as soon as it is done cooking.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil for 1 to 2 minutes a side or until warm.
If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
Cast iron, carbon steel, or nonstick pans are the best for searing this steak, but you can use whatever you have.
After being breaded, the steak can be held at room temperature for up to 30 minutes or in the refrigerator for 2 hours before frying.
When it is ready to be fried, the oil will be about 350°. If you do not have a thermometer, sprinkle some breadcrumbs in it. If it fries immediately but does not burn, you're good to go.
You most likely will need to cook the steak in batches.
If you cook many steaks, you can keep them warm over a rack on a sheet tray in the oven at 200° for several hours.
After one set of steaks is cooked, the oil will be pretty dirty, so it must be discarded and refilled with fresh oil.
Nutrition
Calories: 614kcalCarbohydrates: 41gProtein: 20gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 35mgSodium: 831mgPotassium: 291mgFiber: 3gSugar: 3gVitamin A: 124IUVitamin C: 2mgCalcium: 113mgIron: 4mg