Breaded Sicilian Steak Sandwich

I’m not certain of the history of the breaded Sicilian steak, but I only know that I ate it when growing up. It reminds me a lot of a schnitzel, and it is essentially that; a piece of tenderized meat that gets breaded and fried. I’ve never made Sicilian steak for my family, and as I often see them stacked up, already prepared, at the butcher, I decided it was time to make my own, and make sandwiches out of them. Let’s just say my wife and kids loved them.

Sicilian Steak Sandwich

Let’s get started:

  • 2 lbs beef tenderloin, cut into 3 inch rounds
  • 2 eggs, beaten
  • 1/4 cup water
  • 1 cup all purpose flour
  • 2 cups Italian bread crumbs
  • 1 tbsp Italian seasoning
  • salt, to taste
  • cracked black pepper to taste
  • 1 1/2 cups cooking oil
  • Your favorite marinara sauce, heated
  • 1/2 cup shredded mozzarella cheese, per sandwich, optional
  • Kaiser rolls, sliced

Start by getting a couple of sheets of plastic wrap out. Lay one of the tenderloin rounds on top, then place the other sheet of plastic wrap on top.

Using the flat side of a meat mallet,  begin pound the beef, until you get it to about a 1/2 inch thick, or down to a quarter inch, being careful not to tear through the beef.  Flip your meat mallet over and use the other side to tenderize it even more. Season one side with salt and pepper. Repeat with remaining beef.

Next get your dredging station ready.

To one container, add the beaten eggs and water. Mix.

To another container, add the flour and season with some salt and pepper.

To another container, add the breadcrumbs and Italian seasoning. Mix.

How to make Sicilian steak

Get a large, non-stick skillet heated on the stove on medium heat. Add your cooking oil, and let it come up to temperature, but not smoking.

Add a flattened steak to the flour, and lightly coat each side. Shake off any excess flour.

Next move that to the egg wash, and coat both sides.

Move that into the bread crumbs and once turned, gently press down on each side to get a good coating.

Cook one at a time in the oil, to get a golden brown. Once cooked, remove and let any excess oil drain on a paper lined plate.

When you are ready, take the bottom portion of your roll and slather on the heated marinara sauce, then top with the mozzarella cheese, then the cooked Sicilian beef. Add the top bun, press down a bit, and dig in.

This is a monster of a sandwich, and can be sliced in half and shared if you desire. My oldest pounded it down, and my middle man almost finished. I devoured it, and could not put it down, while my wife tackled half of it.

This sandwich had that great crunchy texture, while being super tender, and when you get that great marinara and saltiness from the cheese, well let just say it was a great bit. Hope you enjoy.

Breaded Sicilian Steak Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 lbs beef tenderloin, cut into 3 inch rounds
  • 2 eggs, beaten
  • ¼ cup water
  • 1 cup all purpose flour
  • 2 cups Italian bread crumbs
  • 1 tbsp Italian seasoning
  • salt, to taste
  • cracked black pepper to taste
  • 1½ cups cooking oil
  • Your favorite marinara sauce, heated
  • ½ cup shredded mozzarella cheese, per sandwich, optional
  • Kaiser rolls, sliced
Instructions
  1. Start by getting a couple of sheets of plastic wrap out. Lay one of the tenderloin rounds on top, then place the other sheet of plastic wrap on top.
  2. Using the flat side of a meat mallet, begin pound the beef, until you get it to about a ½ inch thick, or down to a quarter inch, being careful not to tear through the beef. Flip your meat mallet over and use the other side to tenderize it even more. Season one side with salt and pepper. Repeat with remaining beef.
  3. Next get your dredging station ready.
  4. To one container, add the beaten eggs and water. Mix.
  5. To another container, add the flour and season with some salt and pepper.
  6. To another container, add the breadcrumbs and Italian seasoning. Mix.
  7. Get a large, non-stick skillet heated on the stove on medium heat. Add your cooking oil, and let it come up to temperature, but not smoking.
  8. Add a flattened steak to the flour, and lightly coat each side. Shake off any excess flour.
  9. Next move that to the egg wash, and coat both sides.
  10. Move that into the bread crumbs and once turned, gently press down on each side to get a good coating.
  11. Cook one at a time in the oil, to get a golden brown. Once cooked, remove and let any excess oil drain on a paper lined plate.
  12. When you are ready, take the bottom portion of your roll and slather on the heated marinara sauce, then top with the mozzarella cheese, then the cooked Sicilian beef. Add the top bun, press down a bit, and dig in.
  13. This is a monster of a sandwich, and can be sliced in half and shared if you desire. My oldest pounded it down, and my middle man almost finished. I devoured it, and could not put it down, while my wife tackled half of it.
  14. This sandwich had that great crunchy texture, while being super tender, and when you get that great marinara and saltiness from the cheese, well let just say it was a great bit. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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