This Italian Breaded Steak is made with shell steaks, olive oil, garlic cloves, dried bread crumbs, parmesan, dried oregano and baked to perfection.
This is a delicious Italian version of a Milanesa, but it uses trimmed shell steaks instead. This steak is east, simple, affordable, and it is full of flavor. This is perfect for a weeknight recipe and special occasions like Father’s day or Memorial day weekend to start off the summer. This is a Sicilian style steak. Sicily is known for being a meat-loving region in Italy and use so many flavors that burst into your mouth. The combination of the garlic, bread crumbs, oregano and parmesan is to die for. You need to make sure that the steak is not super close to the heat source, as the crust will burn very quickly on broil. Once you cook the steak, the juice will slowly come out when you cut it. It is absolutely perfect.
- Shell Steaks
- Olive oil
- Bread crumbs
See recipe card for quantities of Italian Breaded Steak.
Taste the excess fat from the sides of the steak. Combine the oil and garlic in a baking dish and place the steaks in the baking dish, and let them stand for 15 minutes, flip and another 15 minutes.
Mix the bread crumbs, cheese, oregano, salt and pepper together in another shallow dish. Remove the steaks from the oil, letting the oil cling to the steaks. Dip each piece of steak into the bread crumb mixture, patting to coat both sides. Let stand 10 minutes to set the crumbs.
Position a broiler rack 6 to 8 inches from the heat, and preheat the broiler. If the steaks are too close to the heat, the crust will burn. Lightly oil the rack. Place the steak on the rack and broil until the crust is lightly browned, about 3.5 minutes on each side. If the crust begins to scorch, move to the next furthest rack in the oven from the heat source. Turn the steaks and cook on the other side for 3.5 minutes.
Transfer to a platter and let stand for 3 minutes. Cut across the grain into ½ inch thick slices and serve.
Hint: Make sure to keep the rack 6 inches below the heat source of the crust will burn.
Steak: For this recipe, I used shell steaks, but you could use a ribeye, strip, or sirloin as long as it is 1 inch thick, and about 1 ½ pounds.
Breadcrumbs: I used Italian bread crumbs although panko bread crumbs works as well.
Olive oil: For best quality crust, I would use extra virgin olive oil.
Garlic: I love using fresh garlic for this, although using a pinch of garlic powder works wonders.
Oregano: Oregano is the traditional spice used for the crust of this Sicilian steak. You could also try using dried basil, parsley or thyme.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in the breadcrumbs for a nice kick.
- Kid friendly - add the steak on some bread and make a steak sandwich.
Check out this Breaded Chicken Piccata.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These Italian Breaded Steak ingredients don't stand up well to freezing.
Make sure to keep the rack 6 inches below the heat source of the crust will burn.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove