Appears in Cook's Country October/November 2018
How do you make an inexpensive, underused cut of beef feel special? Pound it, bread it, and fry it.
WHY THIS RECIPE WORKS
The American favorite chicken-fried steak has a crunchy coating similar to that of, well, fried chicken. But steak Milanese, its more refined cousin, has a crunchy bread-crumb coating that's more akin to that of chicken Parmesan. (The term ...