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Homemade Italian Breaded Steak Recipe photo

Italian Breaded Steak Recipe

Crispy, Italian-seasoned breaded steaks seared until golden for a flavorful, slightly crunchy main course.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • large shallow bowl or cake tin
  • Meat Mallet or Rolling Pin
  • sheet tray or platter
  • large non-stick or cast-iron skillet
  • Spatula or tongs
  • Instant Read Thermometer

Ingredients
  

  • 3 cups Italian breadcrumbs
  • 4 8-ounce beef tenderloins or 2 10-ounce New York strip steaks
  • 1/3 cup olive oil
  • 1/2 cup olive oil plus additional 1/4 cup olive oil for frying (see directions)
  • 1/2 cup avocado oil plus additional 1/4 cup avocado oil for frying (see directions)
  • coarse salt to taste
  • freshly cracked pepper to taste

Instructions
 

  • Place the Italian breadcrumbs in a large shallow bowl or cake tin and set aside.
  • Lay each steak between sheets of parchment or plastic wrap and gently pound with a meat mallet to an even thickness of about 3/4 to 1 inch.
  • Season both sides of each steak with coarse salt and freshly cracked pepper.
  • Pour 1/3 cup olive oil into a large shallow bowl or cake tin; coat each seasoned steak lightly in the oil and let excess drip off.
  • Press each oiled steak into the prepared breadcrumbs, coating all sides and pressing crumbs onto the surface; transfer to a sheet tray or platter and repeat with remaining steaks.
  • In a large non-stick or heavy skillet, heat 1/4 cup olive oil and 1/4 cup avocado oil over medium heat until shimmering, about 90 seconds.
  • Add steaks to the hot oil without crowding and cook undisturbed for 3 to 3 1/2 minutes, until the bottom is well browned.
  • Flip each steak and cook 2 to 3 minutes more, or until an instant-read thermometer registers 120°–125°F for medium-rare, or your desired doneness.
  • Remove steaks to a resting rack or plate and let rest briefly, then serve as desired (plain, over arugula with lemon, or with sauce).

Notes

  • Eat the steaks as soon as they are cooked for best texture.
  • Smaller steaks may need about 1 minute less per side.
  • After breading, steaks can rest at room temperature up to 30 minutes or refrigerate up to 2 hours before frying.
  • Use a thermometer to check oil is about 350°F before frying; test by dropping a few breadcrumbs—if they sizzle without burning, it's ready.
  • You will likely need to cook in batches; keep cooked steaks warm on a rack in a 200°F oven if needed.
  • Discard and replace oil after a heavily used batch to avoid off flavors.