Parmigiano Reggiano Beef Milanese


  • 5 eggs
  • 1 1/2 cup milk
  • 3 garlic cloves
  • 1 tablespoon finely chopped fresh parsley 
  • Kosher salt
  • Fresh coarse ground pepper
  • 2 pounds thinly sliced beef sirloin 
  • 1 1/2 cups flour
  • 2 cups plain bread crumbs
  • 1 cup grated Parmigiano Reggiano
  • Canola oil


Preheat oven to 450 degrees F.

Combine eggs, milk, garlic, parsley, a pinch of salt, and a pinch of pepper. Blend until combined. In a large shallow recipient add milk mixture. Add slices of meat cover and refrigerate for about 1 hour. This is key to a flavorful milanese.

Place flour in a shallow recipient set aside. In another shallow recipient add bread crumbs and parmesan cheese. Remove meat from fridge. Add a slice of meat and coat with flour on both sides. Return to milk mixture and make sure both sides get covered in milk. Place in breadcrumb and parmesan coat evenly on both sides. Repeat steps with all beef slices. Refrigerate beef slices for about 35 minutes. This will make sure the coating remains intact when baking. In a large baking sheet, coat with oil. Place beef slices and bake for about 10 minutes on each side or until they turn golden brown. Remove with spatula to make sure coating those not stick on the baking sheet. Place in a plate with paper towels to remove any excess oil.