Famous Breaded Steaks!

                                                                                  
     We used to eat these all the time when I was a kid. La Milanese on 32nd and May in Bridgeport had the best! They were made by two old Italian ladies, fried to order, smothered in red sauce, mozzarella, and pepperoncini's and put Ricobene's and all others to shame!! Mine are just as good or better!!
     What you will need:        Thin cut sandwich steaks
                                        High quality bread crumbs 
                                        Flour and eggs for breading
                                        Good crusty french bread or sandwich rolls
                                        Pot of red sauce for dipping and topping
                                        Grated Mozzarella cheese
                                        Your favorite peppers

I cut the steaks in equal size pieces before I pound them out, a little piece becomes much bigger!

     Start with the steaks.  Buy the thin cut sandwich steaks or ask your butcher to cut them for you, they are usually sirloin, rib eye work great too.  Cut the steaks in equal size pieces.  Next place them in a plastic bag or cover them with wax paper or wrap and pound them even thinner.  I like to start in the center and work my way to the ends, try to get them even thickness.

Princapessa loves to work the breading station!

Flour, egg, bread crumb, egg, bread crumb.

Season the steaks with salt a pepper and bread them in the typical flour, egg, bread crumb manner.  Obviously it is really important to use good quality bread crumbs.  You can use Italian style seasoned or unseasoned and add your own spices, just use good, fresh bread crumbs.  For these I made my own using day old French bread, cut it up, put in food processor then toasted them, came out great.  You can add salt, pepper, grated parmigiana, onion and garlic powder, fresh parsley, what ever you want.  I added salt, pepper and grated cheese.  I watched the lady at La Milanese (the place I used to get them) make them one time and she did flour, egg, breadcrumb, egg, and breadcrumb again...she double dipped, so I did that with these as well, if you like a thinner crust skip the second dip!