Your Winery

Steak Milanese Monterey Style

(Serves two)

2 ea. 8 oz.     Rib Eye Steaks, boneless

1 Tbsp          Garlic, minced

½ Cup          Parmesan Cheese

1/3 Cup         Unseasoned Bread Crumbs

2 Tbsp           Fresh Basil, chopped

1 Tbsp           Fresh Parsley, chopped

½ Cup          Olive Oil

2 Slices         Monterey Jack Cheese

Salt              as needed

Pepper          as needed

Procedure:

1. In a bowl mix the garlic, Parmesan cheese, breadcrumbs, basil, parsley, some of the salt and pepper and set this aside.
2. Place the steak into the breading mixture, putting a little olive oil on each so the breading will stick and soak a little.
3. Either pan fry or broil in an oven.
4. After the meat is almost cooked to your specifications, add one slice one of Monterey Jack cheese to each steak, let it melt and then serve.

Recommended wine:  Merlot

Chef Bert Cutino, CEC, AAC, HOF

Certified Executive Chef, American Culinary Federation

Co-Founder/COO, The Sardine Factory Restaurant