Back in the early 1970’s when I lived in Chicago I used to stop into a little restaurant called Sarah’s with my good friend Nick Versetto. Sarah’s. was located on Chicago’s south side, the 26th street neighborhood was called “Little Italy”, and was known for its many small Italian restaurants, and Sarah’s was one of my favorites. Sarah’s was known for serving Italian beef and Italian sausage sandwiches, pizza by the slice and what I thought was a great Breaded Steak Sandwich. Here’s my version of Sarah’s sandwich.
Sarah’s Italian Breaded Steak Sandwich
- 1 flank steak
- ¼Flour for dredging
- 2 large eggs
- 2 tablespoons water
- 1 cup season dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- ½ teaspoons salt
- ½ teaspoon pepper
- Canola oil for frying
- Italian bread
- ⅔ Cup marinara sauce (warmed)
- Roasted bell peppers
- Sprinkle a bit of flour on a smooth clean surface. Place steak on the floured surface and turn a couple of times to cover with flour, then using a meat mallet, pound the steak as thin as possible (about 1/4 inch).
- Mix eggs and water and pour into a dish. In another dish, combined breadcrumbs, Parmesan cheese, salt and pepper.
- Pour oil into a heavy skillet and heat.
- Dip steak into egg mixture, then dredge in breadcrumb mixture.
- Place in hot oil and fry until golden brown. Transfer to paper towel to drain. Roll it up immediately and fit inside the Italian bread. Pour marinara sauce over steak. Cut each sandwich in half before serving.
- Garnish with peppers.