Recipe: Steak Milanese (Breaded Beef Rib Eye Roll Steak) with Watercress Salad

Steak Milanese (Breaded Beef Rib Eye Roll Steak)
Source: Beef Industry Council

6 each beef rib eye roll steaks 1/2 inch thick
salt as needed
ground black pepper as needed
1/2 cup unseasoned bread crumbs
1/4 cup grated parmesan cheese
1 Tsp. dried oregano leaves
1/4 cup flour
2 eggs slightly beaten
1/4 cup olive oil

Pound steaks to 1/4 inch thickness. Season with salt and pepper.

In bowl mix bread crumbs, parmesan cheese and oregano leaves.

To bread steaks:
Dredge each with flour, dip into eggs, then coat completely with breading mix, shaking off excess. Place in single layer in utility pans.

Per Serving:
Heat 1 Tbsp. olive oil in skillet over medium-high heat. Add steaks; pan-fry to desired doneness, turning once or twice. Serve with watercress salad.

Watercress Salad

To make vinaigrette, in bowl whisk:
1/4 cup olive oil
4 ounce balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
Cover and refrigerate.

In separate containers cover and refrigerate:
1/2 pound, 2 ounces watercress sprigs
1/2 pounds, 1 ounce chopped, seeded tomatoes

For each serving, to order:
In bowl toss 1 ounce watercress, 1 1/2 ounces tomatoes and 2 tsp vinaigrette.

Servings: 6