Past Recipes
Steak Milanese

Steak Milanese with Snap Pea, Radish, and Arugula Salad

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“I’ve never met a Milanese I didn’t like,” says Chef Giuseppe. As our resident Italian expert, he’s tasted more than a few. In this version, steaks are pounded thin, then dredged in breadcrumbs and shallow-fried until golden brown. They’re served with a crisp salad of seasonal snap peas, radishes, and arugula, all tossed in a tangy-sweet balsamic vinaigrette.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

  • Calories 600
  • Protein 38g
  • Total Carb 48g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red radishes
    • 1 ounce
    • red radishes
  • sugar snap peas
    • 2 ounces
    • sugar snap peas
  • shallot
    • 1
    • shallot
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • steaks
    • 2
    • steaks
  • flour
    • 1/4 cup
    • flour
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Halve snap peas lengthwise. Peel shallot and mince; place in a large bowl with balsamic vinegar and set aside until Step 5.

  2. Prepare steaks

    Prepare steaks

    Pat steaks dry with paper towel. Using a sharp knife, slice steaks open horizontally, keeping 1 edge intact, to resemble open books (if steaks are less than ½ inch thick, you can skip this step). Place steaks between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound steaks to ⅛-inch thickness. Season all over with ½ teaspoon salt and pepper as desired.

  3. Dredge steaks

    Dredge steaks

    Place flour on a large plate and season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge steaks in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Sear steaks

    Sear steaks

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches, adding oil in between as needed, and removing any loose breadcrumbs from pan, until crust is browned and steaks are cooked through, 3-4 minutes per side. Transfer steaks to serving plates.

  5. Finish salad

    Finish salad

    While steaks sear, to bowl with shallot, add 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and whisk to combine. Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and snap peas, and toss to combine.

  6. Plate steak milanese

    Plate steak milanese

    Add snap pea, radish, and arugula salad to serving plates with steak Milanese. Enjoy right away for an extra crispy crust!

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