Lots of good info...
Is there such a thing as a good breaded steak sandwich?I used to frequent Ricobene's on 26th in the old days before the remodel (narrow high tables with stools) and they used to be The King. Nice and crispy breaded steak, great sauce and huge. Now it is just a sloppy sandwich. I have even tried their outposts on south Cicero and west 159th in Tinley Park.
Ricobene's252 W 26th St
(312) 225-5555
8231 S Cicero Ave
(773) 581-6530
9135 W 159th St, Tinley Park
(708) 460-9966
I have even ventured to Luke's on Harlem (big, bold sign proclaiming the best) in my search and had a similar result.
Luke's On Harlem3130 N Harlem Ave, Chicago
(773) 889-4000
The Milanesa along with it's brother, the breaded pork tenderloin sandwich (favored in Iowa at the State Fair, big as a plate on a ridiculously small hamburger bun) is a different, but delicious, animal altogether. No sauce or mozzarella.
The trick in my opinion would be to fry it fresh and hard, slap the sauce and toppings on it and get it to the customer before the sauce turns the breading into a slurry. Maybe even pan frying might help temper the breading a bit.
I wish I knew how Ricobene's used to do it back in the day. Darker brown edges that still retained their crunch instead of the uniformly golden brown thing they serve today. Truly an awesome sandwich worthy of high praise and legend.
I have never had it at Freddie's and will give it a try (with sauce, cheese and sweet peppers) although I do not hold out much hope. Precooked, golden brown. Likely to turn to slush. (Freddies is an awesome place though and at the top of my list!)
Freddy's Pizzeria1600 S 61st Ave, Cicero
(708) 863-9289
"Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat