Name: Ham Steak Milanese
Prep time: 10 min
Cook time: 15 min
Yield: 6
Ingredients: Farmland Ham Steaks, 16 Ounces; All Purpose Flour, 2 Cups; Eggs, 3; Water, 1 Cup; Seasoned Breadcrumbs, 2 Cups; Oil for Frying; Shallots, Minced, 1; White Wine, ½ Cup; Lemons, Juiced, 3; Capers, Drained, 4 Ounces; Unsalted Butter, Cubed, 6 tablespoons; Romano Cheese, Grated, ½ Cup; Flat Leaf Parsley, Chopped, 3 Tablespoons

Entree

Ham Steak Milanese

Total Time25 mins

Skill LevelBeginner

Servings6

Total Time25 mins

Skill LevelBeginner

Servings6

Key IngredientHam Steaks, 16oz

AboutThis fuss-free Ham Steak Milanese has “winter comfort food” written all over it—our savory Ham Steaks dipped in seasoned breadcrumbs fried to crispy perfection. Top with a lemony, buttery caper sauce, and you won’t mind that it gets dark before 5 pm.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Ham Steaks, 16oz

16 ounces Farmland Ham Steaks

2 cups All Purpose Flour

3 Eggs

1 cup Water

2 cups Seasoned Breadcrumbs

Oil for Frying

1 Shallots, Minced

1/2 cup White Wine

Lemons, Juiced

4 ounces Capers, Drained

6 tablespoons Unsalted Butter, Cubed

1/2 cup Romano Cheese, Grated

3 tablespoons Flat Leaf Parsley, Chopped

Key IngredientHam Steaks, 16oz

Directions

1Set up a breading station in three large bowls with flour in one, egg and water whisked together in the second, and breadcrumbs in the third.

2Pat each ham steak dry with paper towels, then dredge through the flour, then the egg wash, then the breadcrumbs, pressing firmly to make sure the breadcrumbs adhere.

3Place the breaded ham steaks on a lined platter or baking sheet.

4Heat a large heavy-bottomed skillet over medium-high heat and add enough oil to fill the skillet to about 1/4 inch.

5When the oil is 350ºF, pan fry the ham steaks in batches for about 3 minutes per side, or until golden brown.

6Drain the ham steaks on a wire rack over a pan.

7When all of the ham steaks are done, pour off any excess fat, add the shallots, and deglaze with the white wine and lemon juice.

8Reduce the wine and lemon juice by half and add the capers. Remove the pan from the heat and whisk in the butter, a bit at a time.

9Place the ham steaks on a platter, spoon the butter sauce over the steaks, and garnish with the Romano cheese and parsley. Serve immediately.

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