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Chicago Style Breaded Steak Sandwich
Animal Style Melt on Pane Turano
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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