Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Italian Breaded Steak Recipe

    Published June 14, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This family favorite Italian Breaded Steak recipe of breaded and pan-seared beef is cooked until golden brown for the perfect quick weeknight meal. We’ve been making this recipe since I was a little kid, and it’s still one of my favorite things to cook and eat.

    There is nothing like a good cut of beef for dinner.  While we don’t eat it very often weekly, we do love a good steak.  If you want to expand your beef recipe repertoire, try my New York Strip Steak or Steak Fajitas.

    breaded italian steaks


     

    Breaded Steak

    Breaded steak is a simple recipe of a cut of beef that has been dredged in oil, coated in seasoned breadcrumbs, and fried in oil or cooked on a grill until browned and cooked to the desired temperature. This is a classic Italian procedure that has been used for generations. The breading technique is a simple way to incorporate flavor and make food much more filling.

    You can also bread this steak using a standard breading procedure of seasoned flour, seasoned egg wash, and then dredged in the seasoned Italian breadcrumbs. In addition, there are also several different cuts of meat that you can use for this recipe.

    Ingredients and Substitutions

    breaded steak ingredients
    • Breadcrumbs — This recipe requires seasoned Italian Breadcrumbs, but plain breadcrumbs will also work. 
    • Steak – I used beef tenderloin and New York strip steak. However, you can also use a flank, skirt, top round, bottom round, or ribeye.
    • Oil – You can use olive oil, but I used a 50/50 split of olive and avocado oil.

    How to Make Breaded Steak

    Make the seasoned Italian breadcrumbs and briefly set them to the side in a large shallow bowl or cake tin.

    pounding steaks

    Next, gently pound the steak on both sides between parchment or plastic wrap until it is roughly ¾” to 1” thick.

    seasoning pounded steaks

    Season the steak on both sides with salt and pepper.

    making italian breadcrumbs

    Next, add 1/3 cup of olive oil to a large shallow bowl or cake tin.

    adding oil to a pan

    Coat the seasoned steak in the olive oil and drain off any excess.

    dipping steak in oil

    Add it to the bowl or tin of breadcrumbs, completely covering the steak on all sides. Press the crumbs into the steak so that it is coated. Set it to the side on a sheet tray or platter. Repeat the process until all the steak is breaded.

    coating a steak in breadcrumbs

    Add ¼ cup each of olive and avocado oil to a large non-stick skillet over medium heat and heat for 90 seconds.

    adding oil to a saute pan

    Place the steaks into the hot oil and cook them untouched for 3 to 3 ½ minutes or until the bottom side is well browned.

    adding a breaded steak to a pan with oil

    Flip the steak over and cook for 2 to 3 minutes, until it reaches 120° to 125° internally or your desired internal temperature.

    cooking breaded steak

    Serve the steak as is or over arugula with lemons. Try adding Amogio sauce over top.

    amogio sauce on breaded steak

    Make-Ahead and Storage

    Make-Ahead: This is meant to be eaten as soon as it is done cooking.

    How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.

    How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil for 1 to 2 minutes a side or until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
    • When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
    • Cast iron, carbon steel, or nonstick pans are the best for searing this steak, but you can use whatever you have.
    • After being breaded, the steak can be held at room temperature for up to 30 minutes. It can also be kept in the refrigerator for 2 hours before frying.
    • When it is ready to be fried, the oil will be about 350°. If you do not have a thermometer, sprinkle some breadcrumbs in it. You’re good to go if it fries immediately but does not burn.
    • You most likely will need to cook the steak in batches.
    • If you are cooking a lot of steaks, you can keep the cooked ones over a rack on a sheet tray and in the oven at 200°.
    • After one set of steaks is cooked, the oil will be pretty dirty, so it must be discarded and refilled with fresh oil.

    More Steak Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Italian Breaded Steak Recipe

    This family favorite Italian Breaded Steak recipe of breaded and pan-seared beef is cooked until golden brown for the perfect weeknight meal.
    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 15 minutes

    Ingredients 

    • 3 cups Italian breadcrumbs
    • 4 8- ounce beef tenderloins I also used 2 10 ounce New York strip steaks
    • 1/3 cup + ½ cup olive oil
    • ½ cup avocado oil
    • coarse salt and freshly cracked pepper to taste

    Instructions

    • Make the seasoned Italian breadcrumbs and briefly set them to the side in a large shallow bowl or cake tin.
    • Next, gently pound the steak on both sides between parchment or plastic wrap until it is roughly ¾” to 1” thick.
    • Season the steak on both sides with salt and pepper.
    • Next, add 1/3 cup of olive oil to a large shallow bowl or cake tin.
    • Coat the seasoned steak in the olive oil and drain off any excess.
    • Add it to the bowl or tin of breadcrumbs and completely cover the steak on all sides and press the crumbs into it so that it is coated. Set it to the side on a sheet tray or platter and repeat the process until all the steak is breaded.
    • Add ¼ cup each of olive and avocado oil to a large non-stick skillet over medium heat and heat for 90 seconds.
    • Place the steaks into the hot oil and cook them untouched for 3 to 3 ½ minutes or until the bottom side is well browned.
    • Flip the steak over and cook for 2 to 3 minutes or until it reaches 120° to 125° internally, or until your desired internal temperature is achieved.
    • Serve the steak as is or over arugula with lemons. Try adding Amogio sauce over top.

    Notes

    Make-Ahead: This is meant to be eaten as soon as it is done cooking.
    How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.
    How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil for 1 to 2 minutes a side or until warm.
    If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
    When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
    Cast iron, carbon steel, or nonstick pans are the best for searing this steak, but you can use whatever you have.
    After being breaded, the steak can be held at room temperature for up to 30 minutes or in the refrigerator for 2 hours before frying.
    When it is ready to be fried, the oil will be about 350°. If you do not have a thermometer, sprinkle some breadcrumbs in it. If it fries immediately but does not burn, you’re good to go.
    You most likely will need to cook the steak in batches.
    If you cook many steaks, you can keep them warm over a rack on a sheet tray in the oven at 200° for several hours.
    After one set of steaks is cooked, the oil will be pretty dirty, so it must be discarded and refilled with fresh oil.

    Nutrition

    Calories: 614kcalCarbohydrates: 41gProtein: 20gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 35mgSodium: 831mgPotassium: 291mgFiber: 3gSugar: 3gVitamin A: 124IUVitamin C: 2mgCalcium: 113mgIron: 4mg
    Course: Main Course
    Cuisine: American, American Italian