Beef breaded minute steak, great in a sandwich too!

Beef breaded minute steak, great in a sandwich too!

By 06/04/2016

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.

whipping eggs

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.

coating with eggs

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.

coating with 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.

Breaded minute steak

milanese breaded minute steak


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18 Responses to Beef breaded minute steak, great in a sandwich too!

  1. la cucina di Molly

    Le cotolette alla milanese sono un classico che adoro, buonissime e gustose! Ottima la tua versione con aggiunta del prezzemolo e aglio, sono ancor più saporite, brava! Buona serata, baci!

  2. Louise

    Hi Alida:)
    I haven’t had minute steaks in quite a long time but, I did make Cotoletta alls Milanese last night for dinner and it was delicious!!! I added a bit of grated parmesan to the egg mixture. Marion loved it!

    I wouldn’t mind one of your Minute Steaks right now, Alida. The whip up pretty quickly and yours look crisp and tender:)

    Where I live in PA they serve something called Chicken Fried Steaks which is almost the same as your minute steaks but they use cubed steaks and they are “breaded” with flour and usually served with a cream gravy. It isn’t unusual to find them as a breakfast entrée served with eggs.

    Thank you so much for sharing, Alida…

    • Alida

      Interesting that you just had the same. Cotolette are popular in most countries but just with different names. Hope you have a good week Louise.

    • Alida

      Yes! Asparagus always! I love them.

  3. Dannii @ Hungry Healthy Happy

    I don’t eat beef any more, but I sure do have a craving for a sandwich now. I am going to have to make myself an epic sandwich this weekend I think.

    • Alida

      Thanks Elinor!

  4. Elisabetta

    An old favourite. Here it’s a must in the picnic or beach basket. Never fails, eaten hot with chips or cold with a roast pepper salad/tomato/mixed salad or in a bread roll. Thanks.

    • Alida

      Brava, condivido ciao!

  5. Dottie Sauchelli Balin

    Dear Alida,
    This recipe brings back many memories for me. My mom would make these minute steaks just like your recipe. I can’t believe it! It is so good, and you are correct dear friend they make a great cold sandwich too. The other thing is my mom would do is make this the same way but then sometimes she would put some stewed tomatoes and a little oregano with grated cheese, then she would bake them with a few drips of olive oil on top. OMG!!! They were amazing. Thanks for sharing and the memories. i will show my mom, not sure if she will remember but will show her this post..Blessing for a wonderful weekend!!
    Hugs, 🙂 Dottie x

    • Alida

      Great tip from you mum Dottie! I will try adding oregano and tomatoes next time too. Ciao cara amica.

  6. Chiara

    una preparazione sempre gradita, facili da fare e gustose risolvono una pranzo ! Buon we Alida, un abbraccio !

    • Alida

      Grazie Chiara!

  7. Sergio, cocinero aficionado

    Aquí en Argentina se las llama milanesa y es una de los platos preferidos por todos, se acompaña con papas fritas. Tenemos varias versiones entre las más populares a la Napolitana, que se trata de la milanesa a la cual luego de cocida en aceite, se la cubre con pomodoro, luego una feta de jamón cocido y muzzarella y se lleva al horno para gratinar el queso.
    Otra versión muy popular es la denominada a Caballo, que se trata de una milanesa frita en aceite a la cual se la cubre con un huevo frito. Existe muchas otras, si se interesan no tienen más que solicitarlo.

    • Alida

      Devono essere piatti molto gustosi. Adoro l’Argentina ma ci sono stata sono una volta a trovare i miei parenti (zona Buenos Aires), di sicuro ci voglio ritornare!
      Mi ricordo che la cucina era favolosa e la carne spettacolare, non ho mai mangiato carne di manzo cosi buona come quella argentina!

  8. Russell

    I pounded out the thin steaks on both sides to tenderize them. Then added some kosher salt, fresh grated parmesan and use 3 crushed cloves of garlic in the egg wash. I chose butter over olive oil. Put the mean in a sandwich, with cracked wheat sourdough and a little mayo. Oh mama, it was tasty!

    • Alida

      My mouth is watering! In Vienna they make “Wiener Schnitzel”, their own version of fried breaded steak and it is cooked with butter too. Very tasty, I had it several times. Thank you for sharing your delicious recipe.

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