Sunday Brunch: Bartoli's Pizzeria breaded steak sandwich

Ingredients

• 16 oz Skirt Steak (Trimmed; will be pounded to about 1/4 inch thickness)
• 1 cup Italian Seasoned Breadcrumbs (Store‑bought or homemade from leftover bread)
• 2 tbsp Parmesan Cheese (Finely grated; adds zing to the coating)
• 1 large Egg (Beaten for the egg wash)
• 1 tsp Salt (Season steak before breading)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Olive Oil (For pan‑frying; high‑heat tolerant)
• 0.25 tsp Garlic Powder (Optional, mixed into breadcrumb coating)

Instructions

1. Pound the steak thin

   Place each skirt steak between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.

   Time: PT5M

2. Season the steak

   Season both sides of the pounded steak with salt and freshly ground black pepper.

   Time: PT2M

3. Prepare breadcrumb mixture

   In a shallow dish combine Italian seasoned breadcrumbs, grated Parmesan, and garlic powder (if using). Mix well.

   Time: PT3M

4. Make egg wash

   Beat the egg in a separate shallow dish until smooth.

   Time: PT1M

5. Bread the steak

   Dip each steak first into the egg wash, letting excess drip off, then press into the breadcrumb mixture, coating all sides evenly.

   Time: PT4M

6. Heat oil

   Add olive oil to the skillet and heat over medium‑high until shimmering, about 350°F.

   Time: PT3M

   Temperature: 350°F

7. Fry the steak

   Place the breaded steak in the hot oil. Cook 1½ minutes on the first side, then flip and cook another 1½ minutes until golden brown and the interior reaches about 130°F for medium‑rare.

   Time: PT4M

   Temperature: 350°F

8. Rest and assemble

   Transfer the steak to a plate lined with paper towels, let rest 2 minutes, then slice thinly and serve on toasted rolls or ciabatta with your favorite toppings.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g