{"id":161711,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/breaded-steaks\/"},"modified":"2024-05-29T13:45:24","modified_gmt":"2024-05-29T18:45:24","slug":"breaded-steaks","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/breaded-steaks\/","title":{"rendered":"Breaded Steaks"},"content":{"rendered":"<p>This breaded steak recipe is a must-try to elevate a simple steak into a crispy, flavorful delight. Perfect for a weeknight family meal or a casual dinner party, this dish features tender beef sirloin tip steaks coated in a seasoned bread crumb crust, offering a satisfying crunch and savory flavor.<\/p>\n<p>Serve it with a big baked potato or your favorite vegetable side dish for a comfort meal everyone will enjoy.<\/p>\n<h2><strong>Ingredients for Breaded Steak<\/strong><\/h2>\n<ul>\n<li><strong>Beef steaks:<\/strong> Choose tender cuts of steak like sirloin or round steaks, ideal for breading and frying to achieve a crispy, flavorful crust.<\/li>\n<li><strong>Seasoned bread crumbs:<\/strong> There are plenty of bread crumb options at the store, but we like to make our own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade seasoned bread crumbs<\/a>. This lets us control how much salt is added and customize the herbs and spices.<\/li>\n<li><strong>All-purpose flour:<\/strong> Every breading station needs a flour dredge as part of its setup, and all-purpose is the only type of flour we recommend here.<\/li>\n<li><strong>Seasonings:<\/strong> We season this recipe with salt and pepper, but you can also add garlic powder, onion powder, or your favorite spice blend.<\/li>\n<li><strong>Egg:<\/strong> The breadcrumb mixture needs to adhere to the steak, so we dip the meat in a mixture of egg and milk. If you prefer, you can swap in buttermilk. It tenderizes the meat and adds a fantastic tangy element.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare a breading station<\/h3>\n<p>Add the flour to a shallow bowl. In another bowl, combine the eggs, milk, salt, and pepper. Place the bread crumbs in a third shallow bowl.<\/p>\n<h3>Step 2: Flatten the steaks<\/h3>\n<p>Flatten steaks to 1\/2-inch thickness. Cut it into serving-sized pieces and set aside.<\/p>\n<p><i>Editor\u2019s Tip:<\/i> There are many ways to flatten steak. You can pound it flat with a meat mallet or use the same methods from our guide for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-flatten-chicken-breasts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-flatten-chicken-breasts\/\" data-module=\"content engagement\" data-position=\"embedded links\">flattening boneless skinless chicken breasts<\/a> for your steak.<\/p>\n<h3>Step 3: Bread the steaks<\/h3>\n<p>Coat steaks with flour, then dip into egg mixture and coat with crumbs.<\/p>\n<h3>Step 4: Cook the breaded steak and serve<\/h3>\n<p>In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135\u00b0F, medium, 140\u00b0, medium-well, 145\u00b0), for two to three minutes on each side.<\/p>\n<h2><strong>Breaded Steak Recipe Variations<\/strong><\/h2>\n<ul>\n<li><strong>Use Panko bread crumbs:<\/strong> Panko bread crumbs are much larger and flakier than bread crumbs, lending a crunchier, crispier finish to the breaded steak.<\/li>\n<li><strong>Whisk up a white gravy:<\/strong> To make white gravy, strain the brown bits from the oil using a mesh strainer before cooking your sauce.<\/li>\n<li><strong>Enhance the crust:<\/strong> To make a more flavorful crust, add finely chopped fresh herbs (parsley, thyme, rosemary) to the bread crumbs.<\/li>\n<\/ul>\n<h2><strong>How do you store breaded steak?<\/strong><\/h2>\n<p>These breaded steaks taste best fresh the day you make them, but you can store leftovers in a sealed container in the refrigerator for up to two days. To preserve the cutlet\u2019s crispiness, allow it to cool completely so as little moisture enters the dish as possible. Simply pop them into the oven or air fryer to reheat. You can also freeze the cooked steak in freezer-safe bags for up to three months.<\/p>\n<h2><strong>Breaded Steak Tips<\/strong><\/h2>\n<h3><strong>How do you get breading to stick to the steak?<\/strong><\/h3>\n<p>The main culprit for breading that won\u2019t adhere is meat that is too wet. Try patting the steaks dry with paper towels before dipping them into the egg mixture. Adding a little Parmesan cheese to the mix can help the breading stick together while also keeping it from falling off the steaks. Another reason breading falls off your steaks is the oil wasn\u2019t hot enough while frying. Proper oil temperature is essential when frying steaks to a tender, juicy perfection. Test the oil for readiness with a digital thermometer (it should read approximately 350\u00b0) or drop a piece of breading into the oil. The oil is ready if the breadcrumb immediately starts to bubble and float to the top.<\/p>\n<h3><strong>Can you bake breaded steak?<\/strong><\/h3>\n<p>If you\u2019re looking to avoid excess oil, baked breaded steaks are a great option. For the oven version, preheat the oven to 425\u00b0 and bake the breaded steaks on a rack for 15 to 20 minutes, or until a thermometer inserted in the thickest part of the meat reads 145\u00b0. You can also try making this breaded steak recipe in the air fryer.<\/p>\n<h3><strong>What do you serve with breaded steaks?<\/strong><\/h3>\n<p>These breaded steaks pair perfectly with many of your favorite side dishes for steak, such as grilled veggies or a fresh salad. You can also serve the beef steaks with hearty sides like mashed potatoes or mac and cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas<\/p>\n","protected":false},"author":7061,"featured_media":2049484,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,304328,304292,303966,303887,306848,304268,307307,304350,324623,307325,303883],"categories-v2":[308623,310347,308984,308481,308305,308495,308478,309603,259483,310342,309001,309177,310364,308476],"coauthors":[343386],"recommended_recipes":[{"post_title":"Breaded Ranch Chicken","post_link":"\/recipes\/breaded-ranch-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Breaded-Ranch-Chicken_EXPS_TOHD24_12015_LeticiaAlmeida_5.jpg"},{"post_title":"Breaded Pork Chops","post_link":"\/recipes\/breaded-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Breaded-Pork-Chops_EXPS_TOHD24_73_KristinaVanni_4.jpg"},{"post_title":"Baked Steak","post_link":"\/recipes\/baked-steak\/","post_image":"\/wp-content\/uploads\/2024\/09\/Baked-Steak_EXPS_FT24_277371_EC_0905_5.jpg"},{"post_title":"Breaded Pork Tenderloin","post_link":"\/recipes\/breaded-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Breaded-Pork-Tenderloin_EXPS_TOHD24_66333_SoniaBozzo_5.jpg"},{"post_title":"Grilled Ham Steak","post_link":"\/recipes\/grilled-ham-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Ham-Steak_EXPS_FT23_342_EC_121423_4.jpg"},{"post_title":"Grilled Steak","post_link":"\/recipes\/garlic-grilled-steaks\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7292_CW163683D03_31_3b.jpg"},{"post_title":"Grilled Salmon Steaks","post_link":"\/recipes\/grilled-salmon-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Salmon-Steaks_EXPS_FT23_17314_ST_5_22_1-e1722583875871.jpg"},{"post_title":"Meat Loaf Burgers","post_link":"\/recipes\/meat-loaf-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Meat-Loaf-Burgers_EXPS_SCMBZ18_8810_D01_10_4b.jpg"},{"post_title":"Breaded Chicken Breasts","post_link":"\/recipes\/breaded-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15321_QC10187C6A.jpg"},{"post_title":"Grilled Sirloin Steak","post_link":"\/recipes\/grilled-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2024\/08\/Grilled-Sirloin-Steak_EXPS_FT24_18711_JR_0724_5.jpg"},{"post_title":"Breaded Turkey Breasts","post_link":"\/recipes\/breaded-turkey-breasts\/","post_image":"\/wp-content\/uploads\/2017\/10\/Breaded-Turkey-Breasts_EXPS_SDJJ18_10576_B02_08_4b.jpg"},{"post_title":"Grilled Meat Loaf","post_link":"\/recipes\/grilled-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Meat-Loaf_EXPS_FT23_20933_ST_7_11_1.jpg"},{"post_title":"Grilled Breaded Chicken","post_link":"\/recipes\/grilled-breaded-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17757_RDS1338226D33A.jpg"},{"post_title":"Balsamic-Seasoned Steak","post_link":"\/recipes\/balsamic-seasoned-steak\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26572_SD163324B08_05_4b.jpg"},{"post_title":"Grilled Halibut Steaks","post_link":"\/recipes\/grilled-halibut-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22536_QC10478D61A.jpg"},{"post_title":"Grilled Beef Tenderloin Sandwiches","post_link":"\/recipes\/grilled-beef-tenderloin-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23342_LT10507D39A.jpg"},{"post_title":"Chili-Rubbed Steak & Bread Salad","post_link":"\/recipes\/chili-rubbed-steak-bread-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chili-Rubbed-Steak-Bread-Salad_exps167000_TH2847295B03_06_6bC_RMS.jpg"},{"post_title":"Breaded Chicken Patties","post_link":"\/recipes\/breaded-chicken-patties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8822_QC2785C34-3.jpg"},{"post_title":"Grilled Skirt Steak","post_link":"\/recipes\/grilled-skirt-steak-with-red-peppers-onions\/","post_image":"\/wp-content\/uploads\/2024\/08\/Grilled-Skirt-Steak_EXPS_FT24_87200_JR_0724_7.jpg"},{"post_title":"Steaks with Mushrooms","post_link":"\/recipes\/steaks-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps29292_QC943310D42_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_13083_EricKleinberg_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/breaded-steaks\/","name":"Breaded 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Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown.\r\n-Gina Mueller, Converse, Texas","recipeIngredient":["2 pounds beef top sirloin tip steaks","1\/2 cup all-purpose flour","2 large eggs","1 cup 2% milk","1\/4 teaspoon salt","1\/8 teaspoon pepper","1 package (15 ounces) seasoned bread crumbs","1\/4 cup canola oil"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare a breading station","text":"Add the flour to a shallow bowl. In another bowl, combine the eggs, milk, salt, and pepper. Place the bread crumbs in a third shallow bowl."},{"@type":"HowToStep","name":"Flatten the steaks","text":"Flatten steaks to 1\/2-inch thickness. Cut it into serving-sized pieces and set aside. Editor\u2019s Tip: There are many ways to flatten steak. You can pound it flat with a meat mallet or use the same methods from our guide for flattening boneless skinless chicken breasts for your steak."},{"@type":"HowToStep","name":"Bread the steaks","text":"Coat steaks with flour, then dip into egg mixture and coat with crumbs."},{"@type":"HowToStep","name":"Cook the breaded steak and serve","text":"In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135\u00b0F, medium, 140\u00b0, medium-well, 145\u00b0), for two to three minutes on each side."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 478 calories","fatContent":"18g fat (4g saturated fat)","cholesterolContent":"120mg cholesterol","sodiumContent":"968mg sodium","carbohydrateContent":"46g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"32g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPizza"},"reviewBody":"loved it, but for people who don't like your steaks a little pink and a bit bloody cook 5-6 minutes on each side","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"Love it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"13083","romance_copy_dek":"This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. 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