Steak Modiga
Explore the rich, savory flavors of Steak Modiga, an Italian-American classic designed to impress. This dish features tender, breaded beef steaks—either strip or sirloin—coated in a flavorful mixture of breadcrumbs, Parmesan cheese, garlic, and fresh parsley. Pan-fried to golden perfection, the steaks are then elevated with a luscious lemony white wine sauce, enriched with butter and optional capers for a zesty twist. Perfect for weeknight dinners or special occasions, this recipe balances crispy textures with indulgent, melt-in-your-mouth flavors. Serve these crispy yet juicy steaks with roasted vegetables, creamy mashed potatoes, or your favorite pasta for a restaurant-quality meal made right in your kitchen. Ready in just 45 minutes, Steak Modiga is a true showstopper that tastes as good as it looks.
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Recipe Information
Ingredients
- 4 pieces Boneless beef steaks (strip or sirloin)
- 1.5 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Flour
- 0.25 cup Vegetable oil
- 2 tablespoons Lemon juice
- 0.5 cup White wine
- 4 tablespoons Unsalted butter
- 2 tablespoons Capers (optional)
- 0.5 cup Chicken stock
Instructions
Pound the steaks to an even thickness of about 1/4 inch using a meat mallet. Set aside.
In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and black pepper.
In a second bowl, whisk together the eggs and milk.
Place the flour in a third bowl for dredging.
Dredge each steak first in the flour, then in the egg mixture, and finally in the breadcrumb mixture, pressing to adhere. Set the breaded steaks aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded steaks and cook for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the skillet. Transfer the cooked steaks to a paper-towel-lined plate to drain excess oil.
In the same skillet, reduce the heat to medium-low. Add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
Stir in the chicken stock and bring to a simmer. Let the sauce reduce for about 2-3 minutes.
Add the unsalted butter and stir until melted and the sauce is silky. If using capers, stir them in at this stage.
Plate the steaks and spoon the sauce over the top. Garnish with additional parsley if desired.
Serve immediately with your choice of sides, such as roasted vegetables, pasta, or mashed potatoes.
Nutrition Facts
Calories |
4590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.9 g | ||
| Protein | 274.6 g | 549% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 904 mg | 70% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 3559 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
