Breaded Sicilian Sirloin Recipe

Prep the steak

Remove the sirloin from the refrigerator and pat dry with paper towels. Trim excess fat if desired. Using a meat mallet or the flat side of a heavy pan, gently pound the steak to an even thickness of about 1/2 inch to 3/4 inch for consistent cooking.

Season both sides of the steak with kosher salt, freshly ground black pepper, and garlic powder. Let rest at room temperature for 15 minutes while you prepare the breading station.

Set up dredging stations

Place the all-purpose flour in a shallow dish and spread into an even layer. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third shallow dish, combine Italian-style breadcrumbs, Panko (if using), grated Pecorino Romano/Parmesan, dried oregano, dried basil, crushed red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to distribute the herbs and cheese.

Coat the steak in this order: dredge in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture to form an even, compact crust. For a thicker crust, repeat the egg and breadcrumb step once more. Place the breaded steak on a wire rack and let rest 10 minutes so the coating adheres.

Heat the oil

In a large skillet (cast-iron or stainless steel recommended), add about 1/4 to 1/2 cup neutral oil—enough to come up roughly 1/8 to 1/4 inch on the pan. Heat over medium-high until shimmering; test by dropping a few breadcrumbs into the oil — they should sizzle immediately but not burn. The oil temperature should be around 350°F (175°C) if using a thermometer.

Fry the breaded sirloin: carefully add the steak to the hot oil. Cook undisturbed for 3 to 4 minutes on the first side, until the crust is golden brown. Flip and cook the other side 2 to 4 minutes until golden and the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Adjust times if your steak is thicker or thinner. Avoid crowding the pan.

If the crust browns too quickly before the interior reaches desired doneness, reduce heat to medium and finish cooking, or transfer the steak to a preheated 350°F (175°C) oven for 4–6 minutes to finish gently.

When done, transfer the steak to a wire rack or plate lined with paper towels. Add 1 tablespoon unsalted butter to the hot skillet and swirl to melt, scraping up any fond; then spoon the butter and pan juices over the steak to finish (optional).

Let the steak rest 5 minutes to let juices redistribute. Squeeze the optional lemon over the steak and sprinkle with chopped parsley if desired. Slice against the grain and serve immediately.