ItalianMilanese
Tomahawk Milanese
by Federico Fusca Chef · 332K subscribers on YouTube
An incredibly crunchy, indulgent Milanese-style Tomahawk steak, breaded with panko and breadcrumbs, fried in clarified butter, and finished with Maldon salt. This is a 1 kg Irish grass-fed Tomahawk that delivers a perfect crust and tender, rare interior.
- Cook
- 8 min
- Difficulty
- medium
Ingredients
8 items- 1 pcsTomahawkIrish grass-fed, about 1 kg
- Clarified Butteras needed for frying
- 300 gPankoJapanese breadcrumbs
- 300 gBreadcrumbsregular breadcrumbs
- 3 pcsEgg
- Parmigiano Reggiano(optional) — grated, optional
- Olive Oil(optional) — a splash for the eggs
- Maldon Saltto taste
Method
- Preheat oven to 30°C (86°F) and place the Tomahawk steak in it for 30 minutes to bring it to room temperature.
- Meanwhile, in a shallow dish, combine 300g panko, 300g breadcrumbs, and optionally grated Parmigiano Reggiano. Beat 3 eggs with a splash of olive oil in another dish.
- Wrap the bone of the steak in aluminum foil to prevent burning.
- Dip the steak into the beaten eggs, coating evenly.
- Then dredge it thoroughly in the breadcrumb mixture, pressing lightly to adhere.
- For extra crunch, repeat the egg wash and breadcrumb coating (double breading).
- Heat a generous amount of clarified butter in a large skillet until hot (around 230-250°C / 446-482°F).
- Fry the steak for 4 minutes on each side, basting with the hot butter. Adjust time for desired doneness.
- Remove the steak and let it rest for 5 minutes.
- Sprinkle with Maldon salt crystals and serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
