Read more about Carmine's Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City.
Carmine's Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce
About This Recipe
|This recipe appears in:||Eating in with Carmine's: Beef Cutlet Milanese|
- 2 8-ounce, thick, boneless sirloin steaks, butterflied
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 cups Carmine’s bread crumbs (recipe follows)
- Grated zest of 1 lemon
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil
- 6 tablespoons plus 1 teaspoon unsalted butter
- 1 tablespoon minced shallots
- 1/4 cup dry white wine
- 1 cup chicken stock
- 5 tablespoons marinara sauce
- 2 tablespoons chopped roasted red peppers
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons capers, rinsed and drained
- Pinch hot red pepper flakes
Using the flat side of a cleaver, a mallet, or a small heavy frying pan, flatten each piece of steak until it is 1/4 inch thick. To make it easier, cover the steak with plastic wrap before flattening it.
Spread the flour on a plate. Whisk the eggs together in a shallow bowl. Combine the bread crumbs and lemon zest in a small bowl and mix them well. Spread the bread crumbs out on a shallow plate.
Lightly season the steaks with salt and pepper.
Coat the steaks on both sides with flour and shake off any excess. Dip the steaks in the eggs and let the excess drip off. Coat the steaks completely with the bread crumbs and press them into the meat to adhere. Set them aside on a tray or large plate.
In a large nonstick sauté pan, heat the oil over medium-high heat. When the oil is hot, add the steaks and cook them for about 2 to 3 minutes or until the bottoms are golden brown. Turn the steaks over and cook the other side for about 2 to 3 minutes or until it is golden brown. Transfer the steaks to paper towels to drain. Transfer them to a baking sheet and set them aside.
Preheat the oven to 400°F.
In a small saucepan over medium heat, melt 1 teaspoon of the butter, add the shallots, and sauté them for 1 to 2 minutes or until they are lightly browned. Add the wine and cook the sauce for about 30 seconds. Add the chicken stock, bring it to a boil, and cook it for 1 minute.
Reduce the heat to low. When the sauce is simmering slowly, use a small whisk to whip the remaining 6 tablespoons of butter into the sauce and cook it for about 2 minutes. Add the marinara sauce, roasted peppers, basil, capers, and red pepper flakes. Season the sauce to taste with salt and pepper. Remove it from the heat and set it aside.
Transfer the steaks to the oven and bake them for 3 to 4 minutes or until they are hot. Ladle the sauce onto a large platter, place the steaks on top of the sauce, and serve.
Carmine’s Bread Crumbs
- makes about 4 cups -
6 slices white bread, with crusts, torn into large pieces
1/2 cup grated Romano cheese
2 tablespoons plus 1 teaspoon finely chopped garlic
2 tablespoons chopped flat leaf parsley
1 teaspoon dried oregano
Salt and freshly ground pepper
In the bowl of a food processor fitted with a metal blade, process the bread until it is coarsely ground. Add the cheese, garlic, parsley, and oregano and pulse the mixture until the bread crumbs are finely ground.
Season the bread crumbs to taste with salt and pepper and pulse the mixture just to mix in the seasonings.