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Home Ā» Food Ā» By Type of Dish Ā» Sandwiches Ā» Milanese Philly Cheesesteak

Milanese Philly Cheesesteak

June 26, 2022 by Kimberly Killebrew Ā· 37 Comments

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The all-American Philly Cheesesteak sandwich gets an Italian makeover!Ā  These Milanese Philly Cheesesteak is packed with flavor and will have your taste buds singing!

milanese philly cheesesteak recipe breaded cutlet fried

This is the sandwich that had my husband’s colleagues clamoring at his office door at lunchtime as its fragrance filled the whole clinic. Ā Todd called me up to tell me, “everyone here is salivating over it!”

Every Philly Cheesesteak shop thinks they’ve got the best version. Ā And I’m not going to attemptĀ to compete with any of the iconic cheesesteak shops in Philly. Ā What I’m doing is creating a fun Italian twist to this all-American classic. Ā After all, if you’re going to add a twist to the Philly Cheesesteak it’s only fitting that it should be Italian, right? Ā Philadelphia’s strong and proud Italian roots date back to the Colonial Era. Ā And the Philly Cheesesteak’s inventor, Pat Olivieri, was also Italian-American.

And so we’re going to take this classic American dish and combine it with a classic Italian dish – Veal Milanese – to create this irresistibly delicious Milanese Philly Cheesesteak!

milanese philly cheesesteak recipe breaded cutlet fried

Note:Ā  You can use your choice of beef, veal, pork, chicken or turkey to make these cheesesteaks.

As the name suggests, Milanese is attributed to Milan, Italy where veal has been the traditional choice for these classic breaded and fried cutlets. Ā Veal is much leaner and milder than beef; so lean that it almost melts in your mouth. Ā Combine the delicate texture and flavor of veal with a delightfully crispy breaded coating and it’s no wonder Veal Milanese has been so popular that, through Italian immigrants, it made its way to South America where it’s still hugely popular today.

Incidentally, Veal Milanese and Wiener Schnitzel are virtually identical dishes (Wiener schnitzel cheesesteak, anyone?). Ā In fact, the Italians and Austrians have been arguing for eons over who created it first. Ā I won’t get involved in that one. Ā I’ll just enjoy the dish :)

Milanese Philly Cheesesteak Recipe

Let’s get started!

 

Lightly salt and pepper each cutlet. Ā Dredge the cutlets on all sides in flour, dip them in egg yolk and then coat them on all sides in panko breadcrumbs shaking off any excess.

breading the meat cutlets

Immediately fry the cutlets.Ā  Don’t let them sit in the coating or the end result won’t be as crispy.

Another key to achieving a great crispy result is to make sure the oil is hot enough – but not too hot. Ā Ā You don’t want the coating to burn before the meat is done. Ā  Conversely, if the oil isn’t hot enough the coating will be on the soggy side because more oil will penetrate the crust. Ā Having the oil the right temperature will result in a drier, less oily, crispier crust and a meat interior that is tender and juicy. Ā The oilĀ should be around 330ĀŗF.

Fry the cutlets on both sides until golden brown. Ā Transfer them to a paper towel-lined plate and place them in a warm oven. Ā Do not tent them with aluminum foil or the steam will cause the crust to become soggy.

frying the meat cutlets

Fry the onions until lightly browned then add the bell peppers and mushrooms. Ā Fry until crisp-tender and season with the garlic powder, onion powder, salt and pepper.

Divide the vegetable mixture into serving portions.

frying peppers and mushrooms

Top each portion with cheese and let it melt.

adding cheese

Lightly toast the hoagie rolls and slather them down with mayonnaise and/or a good grainy mustard. Ā Lay a cutlet on each hoagie roll and top with the vegetable/cheese mixture.

milanese philly cheesesteak recipe breaded cutlet fried

Serve immediately.

Buon Appetito! Ā Enjoy!

milanese philly cheesesteak recipe breaded cutlet fried

 

PIN ME!

milanese philly cheesesteak recipe breaded cutlet fried

Be sure to also check out our classic Philly Cheesesteak recipe!

For a truly classic and authentic Italian sandwich, check out our recipe for Porchetta!

milanese philly cheesesteak recipe breaded cutlet fried

Milanese Philly Cheesesteak

Kimberly Killebrew
An Italian twist on the all-American classic!
Print Recipe
4.84 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Entree, Main Course
Cuisine American, Italian
Servings 2 sandwiches
Calories 739 kcal

Ingredients
 
 

  • 2 thin slices steak, veal, chicken, or turkey , pounded to 1/4 inch thickness and to fit length of your bread roll
  • 1/3 cup all-purpose flour
  • 1 large egg , lightly beaten
  • 1/3 cup panko breadcrumbs
  • 1 medium yellow onion , halved and thinly sliced
  • 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 or cremini mushrooms , thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 to 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices Provolone or Swiss cheese
  • Mayonnaise
  • Grainy mustard
  • 4 crusty hoagie rolls , lightly toasted

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.

Video

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 330ĀŗF.

Nutrition

Calories: 739kcal | Carbohydrates: 80g | Protein: 69g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 234mg | Sodium: 790mg | Potassium: 1304mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1305IU | Vitamin C: 122.8mg | Calcium: 737mg | Iron: 6.9mg
Keyword Cheesesteak, Italian Cheesesteak, Milanese Cheesesteak, Milanese Philly Cheesesteak, Philly Cheesesteak
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet October 16, 2016

 

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37 Comments →

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37 Responses

  1. Kellie @ The Suburban Soapbox says

    October 21, 2016 at 7:59 am

    I’m a Philly girl so I’m a little skeptical when it comes with tampering with our classic sandwich but THIS looks fantabulous!

    Reply
  2. Amanda| The Kitcheneer says

    October 21, 2016 at 7:57 am

    Whoa! Love the Italian twist to this classic sandwich!

    Reply
  3. Julie @ Texan New Yorker says

    October 21, 2016 at 7:55 am

    This is so cool, what a fantastic idea!! I love fusion food, and this combines two of my faves. Awesome!

    Reply
  4. Amy says

    October 21, 2016 at 7:13 am

    I’ve never cooked with veal before, but this sandwich looks amazing! Philly Cheesesteak is the best!

    Reply
  5. carrie @ frugal foodie mama says

    October 21, 2016 at 6:22 am

    I just love this Italian twist on a classic American sandwich! Looks amazing. :)

    Reply
  6. Amanda | The Chunky Chef says

    October 21, 2016 at 4:31 am

    Whoa this is such a perfect upgrade from regular Philly cheesesteaks!!

    Reply
  7. Kelly @ Nosh and Nourish says

    October 20, 2016 at 4:41 pm

    I’ve never bought veal before.. but this sandwich makes me want to!

    Reply
  8. Lauren Kelly Nutrition says

    October 20, 2016 at 3:54 pm

    Whoa! This looks fantastic!!!

    Reply
  9. Alyssa | EverydayMaven says

    October 20, 2016 at 1:36 pm

    I’m from Philly and also live in Seattle! This reminds me of an Italian Grinder sandwich.

    Reply
  10. Cathy @ Noble Pig says

    October 20, 2016 at 1:11 pm

    Just wow…I want that in my face now! Delicious.

    Reply
  11. Erin @ Texanerin Baking says

    October 20, 2016 at 12:49 pm

    Wow! This looks incredible. Never had a Philly cheesesteak like it!

    Reply
  12. http://www.unclejerryskitchen.com/recipes/egg-hole-breakfast-burgers/ says

    October 20, 2016 at 9:04 am

    Can’t go wrong with breaded cutlets of anything, and that sandwich looks amazing. Thanks for sharing!

    Reply
  13. [email protected] says

    October 20, 2016 at 8:06 am

    Now that looks absolutely delicious!!!

    Reply
  14. Citra Kale @Citra's Home Diary says

    October 20, 2016 at 7:57 am

    ow..wow..drooling over here. veal is difficult to find in here, can I use beef or turkey or chicken?

    Reply
  15. Dee Dee (My Midlife Kitchen) says

    October 20, 2016 at 7:37 am

    This looks incredible! And I love the video. Really sharp. May I ask–what kind of equipment are you using? DSLR video? iPhone video? Or a more professional set up? I love your editing on this, too. :o)

    Reply
    • Kimberly @ The Daring Gourmet says

      October 20, 2016 at 8:40 am

      Thanks, Dee Dee! I use a Canon 70D mounted to a tripod with a horizontal arm to hold the camera in place looking down on the subject. (I use this Manfrotto) For editing I use Adobe Premiere Elements. I’ve been happy with it for the most part but am going to check out the full version soon to see if there’s anything vital that I’m missing :)

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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