Italian Breaded Steak Recipe (2024)

Published June 14, 2024.This post may contain affiliate links. Please read my disclosure policy.

This family favorite Italian Breaded Steak recipe of breaded and pan-seared beef is cooked until golden brown for the perfect quick weeknight meal. We’ve been making this recipe since I was a little kid, and it’s still one of my favorite things to cook and eat.

There is nothing like a good cut of beef for dinner. While we don’t eat it very often weekly, we do love a good steak. If you want to expand your beef recipe repertoire, try my New York Strip Steak or Steak Fajitas.

Breaded Steak

Breaded steak is a simple recipe of a cut of beef that has been dredged in oil, coated in seasoned breadcrumbs, and fried in oil or cooked on a grill until browned and cooked to the desired temperature. This is a classic Italian procedure that has been used for generations. The breading technique is a simple way to incorporate flavor and make food much more filling.

You can also bread this steak using a standard breading procedure of seasoned flour, seasoned egg wash, and then dredged in the seasoned Italian breadcrumbs. In addition, there are also several different cuts of meat that you can use for this recipe.

Ingredients and Substitutions

• Breadcrumbs — This recipe requires seasoned Italian Breadcrumbs, but plain breadcrumbs will also work.
• Steak – I used beef tenderloin and New York strip steak. However, you can also use a flank, skirt, top round, bottom round, or ribeye.
• Oil – You can use olive oil, but I used a 50/50 split of olive and avocado oil.

How to Make Breaded Steak

Make the seasoned Italian breadcrumbs and briefly set them to the side in a large shallow bowl or cake tin.

Next, gently pound the steak on both sides between parchment or plastic wrap until it is roughly ¾” to 1” thick.

Season the steak on both sides with salt and pepper.

Next, add 1/3 cup of olive oil to a large shallow bowl or cake tin.

Coat the seasoned steak in the olive oil and drain off any excess.

Add it to the bowl or tin of breadcrumbs, completely covering the steak on all sides. Press the crumbs into the steak so that it is coated. Set it to the side on a sheet tray or platter. Repeat the process until all the steak is breaded.

Add ¼ cup each of olive and avocado oil to a large non-stick skillet over medium heat and heat for 90 seconds.

Place the steaks into the hot oil and cook them untouched for 3 to 3 ½ minutes or until the bottom side is well browned.

Flip the steak over and cook for 2 to 3 minutes, until it reaches 120° to 125° internally or your desired internal temperature.

Serve the steak as is or over arugula with lemons. Try adding Amogio sauce over top.

Make-Ahead and Storage

Make-Ahead:This is meant to be eaten as soon as it is done cooking.

How to Store:Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.

How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil for 1 to 2 minutes a side or until warm.

More Steak Recipes

• Tomahawk Steak
• Sous Vide Steak
• Steak Pizzaiola
• Chopped Steak
• Picanha Steak