Beef Mi­lanese With Fen­nel Slaw

This low-sodium meal is flavoured with herbs, spices and acids. Thinly sliced beef is listed as “sand­wich cut” or “fast-fry” in the meat aisle. Use a man­do­line, or the slic­ing at­tach­ment of your food pro­ces­sor, to prep the fen­nel and red onion quickly.

Canadian Living - Quick & Easy - - BEEF & LAMB -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 35 min­utes

Fen­nel Slaw: In large bowl, whisk to­gether oil, lemon juice, honey, mus­tard, pep­per and salt. Add fen­nel, car­rot, onion and pars­ley; toss to com­bine. Let for stand 20 min­utes. Mean­while, place panko and flour in sep­a­rate shal­low dishes. In bowl, beat eggs with 2 tsp wa­ter. Sprin­kle beef with gar­lic pow­der, onion pow­der and pep­per. One at a time, dip beef slices into flour, shak­ing off ex­cess; dip into eggs. Coat in panko, press­ing to ad­here. In large non­stick skillet, heat half of the oil over medi­umhigh heat; cook beef in batches, turn­ing once, un­til golden, about 3 min­utes. Serve beef with slaw and lemon wedges. PER SERV­ING: about 351 cal, 20 g pro, 21 g to­tal fat (4 g sat. fat), 22 g carb (3 g di­etary fi­bre, 15 g su­gar), 97 mg chol, 130 mg sodium, 560 mg potas­sium. % RDI: 5% cal­cium, 19% iron, 28% vit A, 33% vit C, 19% fo­late.

MAKES: 4 serv­ings

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