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SICILIAN BREADED STEAK

Updated on June 17, 2011
BREADED AND FRIED
BREADED AND FRIED

FAMILY FAVORITE

The only ethnic food in the World that I cannot stop eating is a family favorite that I grew up with in Detroit, Michigan. “Carne gi Mudiga” (moo-dee-gah) is what it’s called, Steak with Breading. This is one of those dishes that my mother, grandmother, grandfather and myself can make and it is irresistible, once you start eating you can’t stop until it is all gone. Well at least in my case anyway. This recipe is strictly from memory and we never used any measuring cups or measuring spoons, it was all by eye and feel and of course taste.

If you are familiar with breaded veal cutlets then this is kind of like that. Only who can afford Veal? So my family made a reasonable facsimile from low priced round steak. My opinion is that it tastes much better than veal. There were three variations that we made and enjoyed for different reasons.

TENDERIZING THE MEAT
TENDERIZING THE MEAT
Source

PREPARATIONS

The steak is all prepared the same way. Now you can eliminate the whole first phase just by telling the butcher to slice the steak very thin (-¼  inch) in thickness and tenderize it, twice. This will save a lot of time. Or you can hand flay the meat, cut to convenient sizes and beat it to death with a meat tenderizer. This is because round steak although pretty lean has a lot of stringy parts to it that make it tough and hard to chew. When I’m done with it, it melts in your mouth.

From this point it will take different paths to different types of “Breaded Steak”. There are two ways to get the “Italian seasoned bread crumbs” to stick to the meat. The quick way is to take some fresh eggs and break them into a bowl large enough to put two of the steaks in. Whip the eggs and dip the steaks into it and then take from the egg and put the steak into a bowl filled with bread crumbs, enough to cover the steak. Then directly into hot a frying pan with olive oil covering the bottom completely, don’t let high heat cause the olive oil to smoke, other oil can be used but the olive oil is the best. Then since the steaks are cut thin and tenderized they cook very quick. As soon as the surface of the steak turns a even golden brown on both sides, it is done. Take from the pan into a dish lined with paper towel to absorb the excess oil.

 

THE ULTIMATE RECIPE

The other method to bread the steak is to use Olive Oil instead of egg and then they can be cooked in a broiler or the best way is to put them on the grill of your bar-b-que. The grilled method demands another step and that is basting the steak with what we call a “Moy-Gyu”. A sauce we make with crushed canned tomatoes, Italian seasoning, salt, pepper, garlic, olive oil and water if needed. As the steak slowly cooks on the grill you baste each side with the sauce, I use a tablespoon not brush. With the spoon you get all those chunks of tomato and garlic right on the meat. Now you must take care that the bread crumbs don’t all come off as you turn the meat. You must make sure the bread crumbs cook to the meat before turning and they will stay on better. But again the steak is thin and will cook very quick so don’t leave them on to long or they will get tough. With a little experimenting you’ll be an old hand at it. Now you will have the best meal of your life, just add a little Greek or Italian salad, a glass of wine and a vegetable or pasta and you have a meal fit for a king, Deliciosa, Enjoy!


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    • profile image

      Francesca Cervantes 

      2 years ago

      I've been looking for the "carni mudigati" recipe for years! My gran made this all the time growing up, my favorite of her recipes. They way we made it in our family was slicing potato and baking in the oven with crushed tomatoes, and sautéed garlic and onion.

    • PETER LUMETTA profile imageAUTHOR

      PETER LUMETTA 

      7 years ago from KENAI, ALAKSA

      Hi Suzie! Thanks for reading my musings and a lot of history there. I wish I could make some for you. I plan on coming to see Angie soon and I'll let you know. Peter

    • profile image

      susie russell 

      7 years ago

      thank you peter ive missed this dish for years ,i can smell the boiling pot in the kitchen right now .cathy laughing your mother yelling to watch the pot good times

      ummmm must make this

    • PETER LUMETTA profile imageAUTHOR

      PETER LUMETTA 

      7 years ago from KENAI, ALAKSA

      Om I'm surprised to see you here. But believe me you won't regret it. This is my favorite dish in the whole world. A good bottle of wine and a salad is all you need. Enjoy and thanks for coming by. Peter

    • Om Paramapoonya profile image

      Om Paramapoonya 

      7 years ago

      Oh man, this looks and sounds DELISH! I don't usually eat breaded meat, but I'll give this recipe a try, and also pair it with good wine and a healthy side dish. Rated up. :)

    • PETER LUMETTA profile imageAUTHOR

      PETER LUMETTA 

      7 years ago from KENAI, ALAKSA

      Thanks for coming to diner Docmo. Enjoy

    • Docmo profile image

      Mohan Kumar 

      7 years ago from UK

      Utterly delicious- thanks for the recipe- I remember eating it in a restaurant- it was breaded veal- but it will be great to try it at home. voted up!

    • PETER LUMETTA profile imageAUTHOR

      PETER LUMETTA 

      7 years ago from KENAI, ALAKSA

      Every time I read this I get hungry! I haven't had a good breaded steak in almost one year. I hope I make it. No real steak here in Thailand I'll have to wait. thanks again Jillian.

    • Jillian Barclay profile image

      Jillian Barclay 

      7 years ago from California, USA

      Dear Peter,

      Being Italian, and who can afford veal?, my kids grew up on breaded steak, pork and chicken cutlets. We all love it! I make my own bread crumbs now and they are so good!

      Have never tried them on the barbeque, though. The marinade sounds great! Who doesn't love tomatoes and garlic?

      Thanks for the marinade! I never measure, either!

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