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.
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