- 200g/7oz sirloin steak
- salt and freshly ground black pepper
- 100g/3½oz fresh white breadcrumbs
- small handful fresh parsley, chopped
- 1 free-range egg, beaten
- oil, for frying
- 1 large potato, chopped
- salt and freshly ground black pepper
- 55g/2oz butter
- 2 tbsp double cream
- 55g/2oz buffalo mozzarella, chopped
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 1 head broccoli, cut into florets
- 1 red chilli, sliced
- 50ml/2fl oz white wine
- For the steak alla Milanese, place the steak onto a work surface and flatten with a meat mallet or rolling pin until half as thin. Season well with salt and freshly ground black pepper.
- Place the breadcrumbs, parsley, salt and freshly ground black pepper into a food processor and blend until combined. Dip the flattened steaks into the beaten egg, then coat in the breadcrumb mixture.
- Heat a little olive oil in a frying pan, add the crumbed steaks and fry for 3-4 minutes on each side, or until golden-brown. Remove from the heat and keep warm.
- For the mash, place the chopped potato into a pan of boiling salted water and boil for six minutes, or until tender. Drain well, then return to the pan. Add the salt and freshly ground black pepper, butter and cream and mash with a potato masher until smooth. Stir in the chopped mozzarella.
- Heat a little olive oil in a small frying pan, add the garlic and fry over a gentle heat for 30 seconds, or until just turning golden-brown. Remove from the heat and stir into the mashed potatoes.
- For the spicy broccoli, heat a little olive oil in a wok, add the broccoli and chilli and stir fry for two minutes. Add the wine and simmer for two minutes.
- To serve, pile the mash onto a serving plate, top with the steak and serve with the spicy spinach.