Because of my partnership with Britânia, I have tested many recipes on several of the brand’s products. A test that surprised me positively was the Milanese Steak in the Oil-Free Fryer. It was really good guys, but there are tricks and tips to keep it crispy and with that beautiful color. And that’s what I’m going to share with you now!
Whenever you are making breading in these oil-free fryers, it is a good idea to toast the breadcrumbs first. It turns golden and gives this prettier color. To do this, just place the breadcrumbs in a non-stick frying pan and heat over medium heat, stirring constantly until it turns golden. Once cold, you can add other ingredients to give it more color and flavor. Paprika, garlic and powdered or dehydrated seasonings, parmesan, etc. can be added. You create your own mixture and store it in a sealed container to use in your breading.
Another trick is to use very thin meat because after roasting in the fryer without oil, the breaded steaks increase a lot in volume, becoming fatty. If the meat you chose was cut higher, just hit it with a meat hammer to make it thinner.
As I season the breadcrumbs, I use a very light seasoning for the meat: olive oil, salt and black pepper.
To bread, the order is:
1. Dip the steaks in wheat flour;
2. Dip in beaten egg mixed with water;
3. Dip in breadcrumbs.
Then just put it in the fryer at 200º and wait for it to brown. No need to turn around. I made this recipe and then turned it into a steak Parmigiana. If you want to see it in detail, just watch:
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