Beef Milanese with Everything

When it comes to breadcrumbs, you're the boss. Give them all the flavor you've got. This is a great way to use up the end of the spice jar.
Publish date:
steak tomatoes arugula parmesan on black plate

Recipe by Rachael Ray

  • 4Servings



  • 1 cup breadcrumbs

  • 1 cup finely grated Parmigiano-Reggiano

  • 1/2 cup panko breadcrumbs

  • 1 tsp. (about 1/3 palmful) each crushed red pepper, fennel pollen (or ground fennel), granulated garlic, granulated onion, dried oregano, dried parsley, and dried thyme

Cutlets & Toppings

  • 4 large top ground beef steaks (1/8 to 1/4 inch thick)

  • Salt and pepper

  • 1 cup flour

  • 3 eggs

  • Olive or safflower oil, for shallow-frying

  • 6 cups baby arugula

  • About 1/2 cup shaved Parmigiano-Reggiano

  • EVOO, for drizzling (about 2 tbsp.)

  • 1 tbsp. fresh lemon juice

  • 2 tomatoes on the vine, chopped

  • 1 shallot, very thinly sliced


1. In a large shallow bowl, mix all the ingredients for the breading.

2. Pat the steaks dry; season with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, whisk the eggs until blended. Coat the steaks in the flour; shake off any excess flour. Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere. Transfer to a wire rack.

3. In a large skillet, heat about 1/8 inch of olive oil over medium-high. When the oil ripples, add the cutlets. Cook until the cutlets are brown and crisp, about 21/2 minutes per side. Let rest on a clean wire rack.

4. In a large bowl, mix the arugula, shaved Parm, EVOO, and lemon juice. In a small bowl, toss the tomatoes and shallot.

5. Divide the cutlets among plates. Top the cutlets with the arugula salad and the tomatoes and shallot.