Coated in Italian bread crumbs and sauteed in olive oil, Sicilian Steak is a tasty but simple entrée. You can even use bargain round steak!
When I look back at the fine dining in my youth, there are a couple of Italian restaurants that come to mind. There, amid the wine, pasta and glowing candles, a favorite entrée was Sicilian Steak, also known as Steak Siciliano.
Perfectly seasoned, breaded and cooked to the diner’s personal idea of perfection, it was a tender and flavorful dinner entrée.
Now, this was long enough ago that I’m not sure what cut of steak was used. But given the quality of the establishment my guess is that it was tenderloin.
Alas, for home dining,… my annual quarter of grass-fed beef doesn’t even include tenderloin. So it was a happy discovery that round steak is delightful in this too!
Why You’ll Love This!
Tasty. What’s not to love about savory Italian bread crumbs surrounding tender steak, all sauteed in olive oil . Yum!
Easy. You simply bread the steak in beaten eggs and Italian bread crumbs, then sautee in a large skillet. How easy is that!
Frugal. This will turn less expensive cuts like round steak into a tasty entrée that’s actually worthy of fine dining!
What You’ll Need
- Steak. I used round steak but see the discussion below for other options.
- Eggs. Eggs will help the breadcrumbs adhere.
- Italian breadcrumbs. These add great Italian flavor.
- Finely grated parmesan cheese. This adds more flavor.
- Garlic powder to taste (optional). If you’re a garlic lover, you can add extra to the breadcrumbs if you’d like.
- Salt, pepper. For flavor.
- Olive oil. For sauteeing the breaded steaks
- No special tools are needed.
Step by Step Directions
Mix breadcrumbs, parmesan cheese & extra garlic powder if using.
Season steaks with salt & pepper, then coat each piece of steak in breadcrumb mixture,
followed by beaten egg, then breadcrumbs again. Set aside.
Heat olive oil in a large skillet. Sautee breaded steaks on both sides until golden, then continue cooking to the desired doneness—I recommend using an instant read thermometer to test.
What cuts of beef can I use?
Ideally, you’ll want to use a boneless cut of steak, and one that can be well trimmed before you bread it. And while I love a good tenderloin, Sicilian Steak is so good, even with a cheaper cut like round steak, I think I’d save the tenderloin for other purposes!
How to Serve
This dinner entrée is nice enough to serve to company, and quick enough for a weeknight meal! Consider adding a cooked vegetable, green salad and pasta in garlic butter!
You’re not likely to have leftovers, but if you do, seal them up, refrigerate and eat within a couple days. Treat it like your restaurant doggy bag! And when it comes time to eat, leftover Sicilian Steak is delicious reheated or cold!
Tips & FAQs
You can use this recipe for Italian breadcrumbs to make your own, using bread and dried herbs. Or if you have plain breadcrumbs, you can just add the herbs to give them the perfect flavor for this.
If your cheese is shredded rather than finely grated, you can chop it finer in a blender or food processor so it will combine better with bread crumbs.
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- 4 6-8 ounce pieces of steak trimmed of fat
- 2 eggs beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- Extra garlic powder to taste optional
- Salt, pepper
- 2-3 Tablespoons Olive oil for sautéing
- Mix breadcrumbs, parmesan cheese & extra garlic powder if using.
- Season steaks with salt & pepper, then coat each piece of steak in breadcrumb mixture, followed by beaten egg, then breadcrumbs again. Set aside.
- Heat olive oil in a large skillet. Sautee breaded steaks on both sides until golden, then continue cooking to the desired doneness—I recommend using an instant read thermometer to test.
- Serve hot.
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