Italian Chicken Fried Steak: Beef Milanese

Chow Ciao

Fabio's classic Italian recipe provides decadent American comfort.


  • How to work with cheap cuts of meat: Pounding cheaper meats not only tenderizes them, it literally stretches your dollar. Pound meat between pieces of plastic to minimize mess and food borne illness.

  • Tricks to perfect chicken fried steak. Add salt to your egg wash to help break down the collagen and promote better breading. Panko (Japanese) breadcrumbs absorb less oil and gives the best crunch.


Recipe by Fabio Viviani

Yield: 4 servings


1 ½ cups flour

2 cups Panko breadcrumbs

3 large eggs

pinch salt

4 (6-oz.) sirloin steaks, pounded to ¼-inch thickness

¼ cup Extra-light olive oil

Kosher salt and freshly ground black pepper

½ lemon, cut into wedges


Prepare your breading station:

Add flour and panko breadcrumbs in two separate, shallow dishes.

In a third dish, beat the eggs with a pinch of salt.

Dip each steak in flour, then egg, then panko, pressing the breadcrumbs into the meat to adhere.

Set aside on a parchment-lined baking sheet to rest.

Heat oil in a large skillet over medium-high heat.

Shallow-fry the breaded steaks, in batches, for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain of excess oil.

Season with salt and pepper while hot.



¼ head radicchio, shaved

2 cups wild rocket or arugula

2 TBS extra-light olive oil

½ lemon, juiced

Kosher salt and freshly ground black pepper


in a colander set over a bowl, combine the radicchio and arugula.

Drizzle with olive oil and lemon juice.

Season with salt and pepper.

Toss to combine, allowing the surplus dressing to drain through the colander.

To serve, top each steak with a handful of salad.

Season with a pinch of salt and serve with a lemon wedge.