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Chicago Style Breaded Steak Sandwich

Chicago Style Breaded Steak Sandwich


• 1/2 cup vegetable oil
• 6 sandwich steak or round steak cutlets, pounded to 1/8” thick
• Salt and pepper, to season
• 1 cup flour
• 3 eggs, whipped with 2 tbl. water
• 1 cup Turano Italian Seasoned Breadcrumbs
• 2 tbl. fresh rosemary, chopped (added to breadcrumbs)
• 1 ½ - 2 cups tomato basil sauce (recipe follows)
• 6 Turano French Rolls
• 1 cup shredded mozzarella cheese
• 6 oz. hot or mild giardiniera


• Preheat oven to 350*F.
• Heat oil in a 12” skillet over medium heat.
• Warm tomato basil sauce over medium heat in a skillet.
• Season steaks with salt and pepper, then lightly coat in flour, shaking off excess.
• Coat steaks in egg wash, again shaking off the excess egg, then press steaks into breadcrumbs, coating completely.
• Fry 2-3 steaks at a time in the oil for about 2 minutes per side, or until deep golden brown.
• Dip the steaks one by one into tomato basil sauce to coat, then transfer to French rolls, folding them into a v shape.
• Sprinkle cheese and giardiniera into the fold of the steaks, then wrap each sandwich in foil.
• Place wrapped sandwiches in the oven. Bake for 3-5 minutes.

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