Part 4/6:
- Double Dip: For an extra crispy texture, you can return the coated steak to the egg mixture, followed by another layer of breadcrumbs.
Frying to Perfection
With the meat now ideally breaded, it’s time to fry. Carefully place your steaks into the hot oil, ensuring they are submerged completely to prevent them from releasing too much moisture, which could compromise that all-important crispy crust.
Fry each side until they achieve a beautiful golden-brown color. Remember to watch closely and turn them over to avoid burning, as a well-fried Milanese steak should be a delicious hue without any char.