In South Chicago, Use Skirt Steak

• Skirt steak is the meat of choice for the famous South Chicago version of an Italian breaded steak sandwich. Skirt steak can be very tough and preparation is key to this recipe. The skirt steak is floured before pounding the meat thin with a meat mallet. Flouring first means that the flour is pounded into the meat. The resulting steak is wafer-thin and fries up crisp.

Substitute Flank Steak

• Flank steak is a more tender steak than skirt steak and makes an excellent substitution for skirt steak. Flank steak is leaner and has a pronounced beefy flavor that shines in this sandwich. Like skirt steak, it should be pounded thin before pan-frying in a little bit of oil.

Round Steak for Breaded Steak Patty Type Sandwiches

• Pounded round steak or butcher-tenderized cube steak is the perfect fit for breaded steak patty type sandwiches, but other cuts can be used. Sometimes these steaks are labeled as minute steaks, wafer steaks or breakfast steaks. Just make sure the meat is properly tenderized by pounding or running it through a tenderizing machine before frying.

Frying the Steak

• After pounding the flour into the steak, you can either flour it again or coat it in seasoned breadcrumbs. Fry the steak in a thin layer of oil in a large heavy skillet. Thin pieces of steak will fry quickly, so watch it closely. Drain the fried steak pieces on paper towels before assembling the sandwiches.