Pan-Cooked Breaded Steaks with Caramelized Shallots

Small, thin steaks are especially good for light breading and pan-cooking, resulting in a golden crust and tender meat. But thin-cut beef cooks quickly—turning that tenderness into toughness, so don't overdo it.

Thin-Cut Steaks

Here, the steaks cook in the same pan as the caramelized shallots. The mild, buttery little onions make a tasty companion for the beef, and they’re ready in about 15 minutes.

Serves 4

Ingredients

• 1-1/2 tbsp unsalted butter
• 4 very large shallots, sliced into thin rings
• sea salt
• freshly ground black pepper
• 1 large egg, whisked in a shallow bowl
• flour, for dredging
• 1 cup panko (or other fine, dry breadcrumbs)
• 4 thin-cut 3-oz steaks, pounded to even thickness
• 3 tbsp olive oil, divided

Pounded Steaks

Preparation

1. Heat a large, heavy skillet over medium-low heat and add the butter. When the butter begins to bubble, add the shallots and season with salt and pepper. Reduce the heat to low and cover. Cook until the shallots are tender, browned, and caramelized, stirring a few times, 13-15 minutes.
2. Transfer the shallots to a bowl. Do not wipe out the skillet.

Shallots Beginning to Cook 

Caramelized Shallots

1. Meanwhile, spread the flour and panko on 2 separate plates. Dredge the steaks in flour, shaking off excess. Dip each into the whisked egg then press into the panko, coating both sides.
2. Re-heat the skillet over medium heat and add 2 tablespoons of olive oil. Season the steaks with salt and pepper and cook until golden outside and tender inside, about 3 minutes per side, depending on thickness.
3. Return the caramelized shallots to the pan and drizzle with the remaining 1 tablespoon of oil. Stir gently to heat throughout.

Breaded Steaks 

Steaks Beginning to Cook 

Steaks after Turning

Serve the steaks with shallots and pan juices spooned on top.

Pan-Cooked Steaks with Caramelized Shallots