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Steak Milanese Salad

Steak Milanese Salad
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1 pound boneless beef round tip steaks, cut 1/4-inch thick
  • 1 Large egg
  • 2 chipotle peppers in adobo sauce, minced
  • 1 Tablespoon water
  • 1 cup saltine cracker crumbs
  • 3 tablespoons chopped fresh cilantro
  • 4 to 6 tablespoons vegetable oil
  • 6 cups mixed salad greens
  • 1 cucumber, seeded, sliced
  • 1-1/2 cups diced tomatoes, Chopped cilantroDressing:
  • 1/2 cup prepared Italian dressing
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon adobo sauce



1 Whisk dressing ingredients in small bowl until blended. Set aside.

2 Beat egg, chipotle peppers and water in shallow dish until blended. Combine cracker crumbs and 3 tablespoons cilantro in second shallow dish. Dip each beef steak into egg mixture, then into crumb mixture to coat both sides.

3 Heat 2 tablespoons oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place 1 to 2 steaks in skillet.

4 (Do not overcrowd.). Cook 3 to 4 minutes or until coating is golden brown and beef is medium rare (145°F) to medium (160°F) doneness, turning once.

5 (Do not overcook.) Remove; keep warm. Repeat with remaining steaks, adding additional oil as needed and adjusting heat as necessary to prevent over browning.

6 Divide salad greens evenly among 4 plates. Top evenly with cucumber and tomatoes. Top each with steaks. Drizzle with dressing and sprinkle with cilantro, as desired.