Italian Chicken Fried Steak Beef Milanese Recipe 455

Steps:

• Prepare your breading station: Add flour and panko breadcrumbs in two separate, shallow dishes. In a third dish, beat the eggs with a pinch of salt. Dip each steak in flour, then egg, then panko, pressing the breadcrumbs into the meat to adhere. Set aside on a parchment-lined baking sheet to rest. Heat oil in a large skillet over medium-high heat. Shallow-fry the breaded steaks, in batches, for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain of excess oil. Season with salt and pepper while hot.

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

Steps:

• Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
• Beat together eggs and garlic in large shallow bowl. Place breadcrumbs in another large shallow bowl. Dip veal, 1 piece at a time, in egg mixture, letting excess drip off. Dredge in bread crumbs, pressing to coat completely. Repeat with remaining pieces of veal.
• Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté chops in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
• Toss arugula with vinegar in large bowl and season with salt and pepper. Add tomatoes and remaining 6 tablespoons oil and toss well. Serve chops with salad and mustard.

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.