Review: Steak Milanese w Salsa & Garlic Linguine

[cjs]

Wow, was this ever a terrifice dinner!! From C@H's Cuisine for Two, page 49.



Followed the recipe exactly and Roy Richard was practically licking the plate. Just enough heat to add to the flavors. Super good.

[karyn]

Beautiful photo, Jean! That looks delicious. Time to go look up the recipe!

[BarbaraS]

Well I don't have that Cuisine For Two. How many Cuisines For Twos are there?

Jean, any chance of posting the recipe? What cut of steak does it call for?

Barbara

[cjs]

I will do it tomorrow, Barbara. It calls for a top sirloin. It's a great meal.

[Gourmet_Mom]

Nice! I'll have to consider this one!

[cjs]

Here you go -

Steak Milanese with Italian Salsa

While the beef is chilling, boil the water for the pasta and make the salsa. Then simply sauté the cutlets and finish the pasta. How easy is that?

For the cutlets:
1/2 lb boneless beef top-sirloin steak, trimmed
Salt & Pepper
1/4 cup all-purpose flour
1 egg, beaten
1 Tbs milk
1 cup fresh bread crumbs
2 Tbs vegetable oil
---------------
For the Italian Salsa:
1/2 cup seeded and diced fresh tomatoes
2 Tbs diced red onion
2 Tbs halved kalamata olives
1 Tbs capers
1 Tbs chopped fresh oregano
1 Tbs olive oil
1 Tbs lemon juice
-----------
For the Garlic Linguine:
¼ lb dry linguine
1 Tbs olive oil
1 Tbs minced garlic
¼ tsp red pepper flakes
Grated Parmesan Cheese
Salt to taste

1. Cut steak into four 2-oz.pieces, then pound each piece ¼-inch thick using the smooth side of a meat mallet. Season cutlets with salt & pepper.

2. Place flour in shallow dish. Whisk together egg and milk and pour into a 2nd shallow dish. Place crumbs in a third dish.

3. Dredge cutlets in flour, followed by egg mixture, then crumbs. Transfer cutlets to a parchment-lined baking sheet. Chill cutlets while preparing Italian Salsa.

4. Combine tomatoes, onions, olives, capers, oregano, olive oil, and lemon juice in a bowl for the salsa; set aside.

5. Heat vege oil for the cutlets in a large sauté pan over medium-high. Fry cutlets until golden, about 2 minutes per side. Drain on a paper towel-lined plate.Top cutlets with Italian Salsa; serve immediately.

6. For the pasta: Cook linguine in a saucepan of boiling water according to pkg. directions; drain and set aside.

7. Heat oil, garlic, and pepper flakes in same saucepan over medium-high heat until garlic begins to sizzle, about 1 minute. Add linguine and toss to combine. Season with Parmesan and salt.

Source: C@H Cooking Light book – makes 2 servings

[BarbaraS]

Thank you Thank you!!

Barbara

[Trixxee]

I am definitely making this at some point. Thanks jean!

[Trixxee]

Did you use panko?

[Gourmet_Mom]

Sounds really good! Thank you!