Chicago Style Breaded Steak Sandwich Ingredients • 1/2 cup vegetable oil • 6 sandwich steak or round steak cutlets, pounded to 1/8” thick • Salt and pepper, to season • 1 cup flour • 3 eggs, whipped with 2 tbl. water • 1 cup Turano Italian Seasoned Breadcrumbs • 2 tbl. fresh rosemary, chopped (added to breadcrumbs)
Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs. Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs.
For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat. Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs.
Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.