Steak Milanese with Snap Pea, Radish, and Arugula Salad
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Ingredients & Equipment
What we send
- 1 ouncered radishes
- 2 ouncessugar snap peas
- 1 tablespoonbalsamic vinegar
- 1/4 cupflour
- 1 cuppanko breadcrumbs
- 3 ouncesbaby arugula
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet (optional)
- 12" large nonstick pan
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.
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.
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.
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.
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.
Plate steak milanese
Add snap pea, radish, and arugula salad to serving plates with steak Milanese. Enjoy right away for an extra crispy crust!