Angelo's Milanese

This is a two-step Italian-American take on Milanese: the breaded cutlets of northern Italy get a quick golden fry, then a long lazy simmer in a fragrant tomato sauce. Most Milanese recipes stop after the fry, but this version keeps going, transforming the crisp breaded steak into something tender and saucy that begs for a hunk of bread to mop the bottom of the plate.

Six cloves of garlic chopped with salt and bloomed in oil with dried red chiles, lemon peel, and fresh rosemary is the aromatic foundation that lifts this beyond standard red sauce. The lemon peel is the move you don’t want to miss, the citrus oils round out the chili heat and brighten the long-cooked tomato into something more lively.

The 30-minute simmer transforms the breaded crust. The crisp coating absorbs sauce, softens, and bonds with the meat into a unified tender bite. Don’t skip the simmer chasing crunchy texture, that’s a different dish.

Chef Tips

• Pound the round steak thin (about ¼ inch) before breading, this ensures even cooking and tender meat after the simmer
• Season the egg wash with a pinch of salt and pepper, plain egg wash leaves the meat under-seasoned
• Use Italian-seasoned breadcrumbs (or add a teaspoon of dried oregano to plain), the seasoning carries through the simmer
• The brief sauté of garlic, chiles, and rosemary should last 30 seconds at most, longer and the garlic burns and turns bitter
• This dish improves overnight in the fridge, the breaded crust soaks up more sauce and the flavors deepen

Variations

• Swap round steak for veal cutlets for a more traditional, tender Milanese
• Add ½ cup of red wine to the tomato sauce for a richer, more complex base
• Top each portion with grated parmesan and fresh basil before serving for a classic finish