Milanese Philly Cheesesteak
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
2 sandwiches
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Calories
739 kcal
-
Course
Main Course
Milanese Philly Cheesesteak
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An Italian twist on the all-American classic!
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Ingredients
- 2 steak pounded to 1/4 inch thickness and to fit length of your bread roll, thin slices, or veal, chicken, or turkey
- 1/3 cup all-purpose flour
- 1 egg lightly beaten, large
- 1/3 cup panko breadcrumbs
- 1 yellow onion halved and thinly sliced, medium
- 1/2 red bell pepper , stems and seeds discarded, thinly sliced
- 1/2 green bell pepper , stems and seeds discarded, thinly sliced
- 1/2 yellow bell pepper , stems and seeds discarded, thinly sliced
- 4 ounces button mushroom thinly sliced, or cremini mushrooms
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 4 lices provolone cheese or Swiss cheese
- mayonnaise
- grainy mustard
- 4 hoagie rolls lightly toasted, crusty
Instructions
- Place the flour, beaten egg and breadcrumbs in their own separate shallow bowl. Lightly salt and pepper the veal cutlets. Dip the cutlets into the flour followed by the egg and the breadcrumbs, shaking off any excess. With each step make sure the cutlet is evenly coated. Do not press the breadcrumbs into the meat and do not refrigerate or the coating will become soggy. Fry immediately.
- Heat some oil in a small frying pan until about 330 degrees F (see Note). Once hot, add the cutlets and fry briefly on each side until lightly browned. Transfer to a plate and keep warm in the oven but do not tent with aluminum foil or the trapped steam will make the crust soggy.
- Fry the onions in the same oil (first discarding excess oil as necessary) until lightly browned, 6-8 minutes. Add the bell peppers, the mushrooms, the garlic powder, onion powder, salt and pepper and fry until the peppers are crisp-tender, 4-5 minutes.
- Divide the mixture in half in the pan and place the sliced cheese on top to melt.
- Spread each side of the hoagie rolls with some mayonnaise and mustard. Place the fried cutlets on each roll and top with the vegetables. Serve immediately.
Notes
- An important key to achieving a crispy crust is to make sure the oil is hot enough - but not too hot. You don't want the coating to burn before the meat is done. Conversely, if the oil isn't hot enough the coating will be on the soggy side because more oil will penetrate the crust. Having the oil the right temperature will result in a drier, less oily, crispier crust and a meat interior that is tender and juicy. The oil should be around 330ºF.
Nutrition Information
Show Details
Calories
739kcal
(37%)
Carbohydrates
80g
(27%)
Protein
69g
(138%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
234mg
(78%)
Sodium
790mg
(33%)
Potassium
1304mg
(28%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
1305IU
(26%)
Vitamin C
122.8mg
(136%)
Calcium
737mg
(74%)
Iron
6.9mg
(38%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 80g | 27% |
| Protein | 69g | 138% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 234mg | 78% |
| Sodium | 790mg | 33% |
| Potassium | 1304mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 122.8mg | 136% |
| Calcium | 737mg | 74% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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