Not all cuts of beef are great. If you buy cheaper cuts they can be less interesting or tough.
I like minute steaks as they can be cooked really quickly but they are often not that interesting. A good way to make them delicious is to coat them with eggs and breadcrumbs and lightly fry them.
Many countries have their own version of this steak. When I briefly lived in Vienna, many years ago now, I used to love Wiener Schnitzel which is a real delicacy in Austria!
In Italy we call it "Cotoletta alla Milanese" which is usually veal. It is usually fried in butter but you can of course use olive oil for a lighter version if you prefer.
I usually add some parsley and garlic too (and this is the Italian touch!) to make them even more tasty.
As a child when I went on a picnic I often used to take a panino with a cotoletta inside as it was perfectly nice and tasty even cold. It is a good alternative to the usual ham and cheese sandwich.
This recipe serves 4 to 5 people.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Wash the parsley and using a processor whiz it finely with the garlic clove. Whip the eggs with a fork a grind of pepper then add the parsley.
Make some small incisions on the edges of the meat to avoid it curling during cooking.
Coat the steaks with the eggs and drain the excess liquid.
Put the breadcrumbs on a plate and coat the meat on all sides. Press well with your hands so the breadcrumbs will stick well on the meat. Shake the meat to remove any excess breadcrumbs.
Melt the butter in a pan until it has created a white foam. Fry the steaks for about 4 minutes each side or until nice and golden. Put the steaks on a plate covered with kitchen paper to absorb the excess fat. Sprinkle with salt if you wish and serve.