beef milanese

Beef Milanese is a classic for a reason, and this version keeps it simple but precise — thinly pounded steak, crisp golden crumb, and just enough acidity to cut through the richness. It’s about balance, texture, and letting good beef do the talking, whether served simply or finished with anchovies, egg and herbs.

Ingredients

4 x 100g beef sirloin steaks, thinly pounded

250g panko breadcrumbs

100g Parmigiano Reggiano (Parmesan), finely grated

2 eggs

Dash of milk

Plain Flour**, for dredging

1 tbsp Parmigiano Reggiano, finely grated (additional for garnishing)

1 tsp chives, chopped

Zest of 1 lemon

1 lemon, cut into 4 wedges

Salted anchovies, to taste

Sea salt, to taste

METHOD

To prepare the crumb mixture, use a microplane grater to grate the Parmigiano Reggiano. In a mixing bowl, combine 100g of the grated cheese with 250g of panko breadcrumbs. Mix thoroughly and reserve in the fridge until needed.

Prepare the beef by butterflying the rump steaks to ensure even thickness (size of a pound coin) without cutting too deeply. Lightly oil each steak and cover with parchment paper. Gently flatten the beef using a heavy object until evenly thin, but not paper-thin.

Set up three separate containers: one with flour, one with egg wash (eggs beaten with a dash of milk), and one with the panko-Parmesan crumb mixture. Dredge each beef steak first in flour, shaking off excess, then dip in egg wash, and finally coat thoroughly with the breadcrumb mixture. Place the breaded steaks on a tray and chill in the refrigerator until ready to cook. They should be cooked on the same day to maintain freshness.

To cook the Milanese, heat a generous amount of oil in a large frying pan over medium heat. Shallow fry each pounded beef rump Milanese in the pan until golden brown on both sides, which should take about 3-4 minutes per side.

Once cooked, transfer the Milanese to a cloth to drain excess oil. Season with sea salt, sprinkle with the additional grated Parmigiano Reggiano, and lemon zest. Finish each serving with chopped chives.