Classic combination, with a vintage look, traditional way … Breaded steak with potato salad is deliciously easy to prepare and goes well on many occasions.
FOR POTATO SALAD
1 kg of potatoes
¾ cup (tea) of homemade mayonnaise
Broth of 1 lemon
8 sprigs of parsley
Peel and cut the potatoes into pieces of about 2 cm – the important thing is not to cut the potatoes into perfect cubes, but in uniform pieces to cook evenly.
Transfer to a pan, cover with water, mix 1 teaspoon of salt and bring to high heat. When it boils, turn the heat down and let it cook for about 15 minutes – to check the skewer point with a fork, they must be cooked but still firm.
Pass the potatoes through the colander and shake to drain the water well. In the meantime, wash dry and chop the parsley – set aside a few whole leaves to serve.
Transfer the cooked potatoes to a bowl and season them while still hot to absorb the flavors.
Add salt, lemon juice, 2 tablespoons of oil and the chopped parsley.
Add the mayonnaise and mix gently – the boiled and still warm potatoes partly come apart and partly become whole, which makes the preparation even more creamy.
Serve next or keep in the refrigerator (covered with film) until it’s time to serve.
FOR THE BITTER CABBAGE
1 red cabbage
3 tablespoons of olive oil
2 tablespoons of honey
¼ cup (tea) of red wine vinegar
Freshly ground salt and pepper
Preheat the oven to 220 ºC (high temperature)
Cut the red cabbage in half, discard the center kernels and cut each half into 1.5 cm slices.
Transfer to a bowl and wash under running water. Dry well in a salad centrifuge – the more dry the slices are, the better to bake.
Transfer the cabbage to a large, high-rimmed pan – the volume of cabbage looks like a lot, don’t be alarmed, it wilts when roasting.
Drizzle with olive oil and season with salt and pepper to taste. Don’t worry about spreading the cabbage slices, they will overlap.
Take it to the oven to bake for 35 minutes, until it wilts and the ends are golden and singed and attention: let the cabbage roast without stirring or mixing, the idea is that the bottom layer of the baking dish is soft and the leaves on the surface are toasted.
Remove from the oven and transfer the cabbage to a bowl with tongs. Season still hot with honey, vinegar and mix well.
Taste and, if necessary, adjust the salt. Serve next.
FOR the MILANESE STEAK
4 tenderloin steaks (100 g each)
½ cup of breadcrumbs
3 tablespoons of water (or milk)
1 pinch of dry pepperoni pepper (optional)
Chopped rosemary leaves
Freshly ground salt and pepper
2 cups of tea for frying
Dijon mustard to serve
If your steaks are too big, cut each one in half, in the width direction to form 4 smaller steaks – this makes it easier to bread and fry.
In a small bowl, break one egg at a time and transfer to a deep dish. Add the water and season with rosemary, salt and dry pepperoni.
Beat with a fork just to mix the egg whites with the egg yolks.
In a shallow dish, place the breadcrumbs, in another the wheat flour and season with a pinch of salt. Line a platter with paper towels.
Bread the steaks: season each steak with salt and pepper to taste.
Pass the steak through the wheat flour and beat with your hands to remove the excess.
Dip in the beaten eggs and allow the excess to drain well.
Pass the breadcrumbs and press well with your hand to cover the entire surface. If you want to make a second breading, pass again through the egg and breadcrumbs – this way the cone is very sticky and crunchy.
Place the oil in a high-frying pan and heat over medium heat.
To find the right temperature for frying: dip a matchstick in the still cold oil, when it lights up it is a sign that it is ready.
Carefully dip 2 steaks to fry at a time (if your frying pan is small, fry 1 at a time).
Let it fry for 1 minute until golden brown, with a slotted spoon (or tongs) turn the steaks to brown the other side evenly.
Transfer to the dish lined with paper towels and repeat with the rest.
Serve next with a spoonful of Dijon mustard.