Italian heritage shapes the second-generation American’s taste for food, life and family tradition.
Italian breaded meat with parsley is an easy recipe that can be ready in a few minutes. The key is a thin cut of meat — preferably breakfast steak, tenderized, breaded and pan-fried. Nothing unique, right?
Except that it is unique to me.
As my last name reveals, I am a second-generation American, with family roots that go all the way to Carlentini, a small town on the eastern edge of Sicily, the famous island in the south of Italy.
My mother married into a Sicilian family and learned the secret quickly — food is what glues an Italian family together. She learned all her Italian recipes from my Nana or her mother-in-law.
Today, I prepare the recipes for my own family’s Sunday dinners — pasta with different meat dishes like meatballs, Italian breaded meat and so on.
Always pasta, always Sunday.
I know my children may be “tired” of the same Sunday menu, but I hope one day they will appreciate and carry on the tradition.
In a twist to my regular show format, this time, I am the guest and my colleague, Enkela Vehbiu hosts the show.
You can find the recipe for the Italian Breaded Meat below, and watch the video to follow my directions, and maybe laugh a little.
Do you know why many Italians are named Tony?
Again, watch the video to find out. I hope you enjoy it, and if you do, please consider subscribing to our YouTube channel.
RECIPE: ITALIAN BREADED MEAT
- 2 eggs
- ¼ cup milk
- 6 breakfast steaks. They are small/thin cuts that you will want to cut in half. After you ternderize them, they will spread out.
- 2 cups breadcrumbs
- ¼ cup chopped parsley
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 1 cup Romano cheese
- Mazola or similar vegetable oil
Combine breadcrumbs, parsley, garlic salt, black pepper, and Romano cheese. Mix and keep in a bowl. Beat eggs and milk together in a separate bowl. With a meat tenderizer, beat steaks until they are very thin, but don’t tenderize them so much that they break apart.
Dip steaks into egg wash, then in bread crumb mixture. Fry in a skillet using Mazola oil. Be generous with the oil – about a quarter of an inch will do. Fry them on each side until golden brown, about three minutes, and place on paper towels on plates to remove excess oil.
Serve with your favorite pasta, topped with roasted peppers sauce. Or just dip your breaded steak in your Nana’s secret sauce!
Salute from the DiGiacomo Family in Omaha, Nebraska!
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