Beef Mi­lanese with Ev­ery­thing

Rachael Ray Every Day - - Shop Talk -

SERVES 4

When it comes to bread­crumbs, you’re the boss. Give them all the fla­vor you’ve got. This is a great way to use up the end of the spice jar.

BREADING

1 cup bread­crumbs 1 cup finely grated

Parmi­giano- Reg­giano 1/2 cup panko bread­crumbs 1 tsp. (about 1/3 palmful) each crushed red pep­per, fen­nel pollen (or ground fen­nel), gran­u­lated gar­lic, gran­u­lated onion, dried oregano, dried pars­ley, and dried thyme

CUT­LETS & TOP­PINGS

4 large top round beef steaks ( 1/8 to 1/4 inch thick) Salt and pep­per 1 cup flour 3 eggs Olive or saf­flower oil, for shal­low- fry­ing 6 cups baby arugula About /12 ucp hsaved Parmi­giano- Reg­giano EVOO, ofr driz­zling (about 2 tbsp.) 1 tbsp. fresh lemon juice 2 toma­toes on the vine, chopped 1 shal­lot, very thinly sliced

■ In a large shal­low bowl, mix all the in­gre­di­ents for the breading.

■ Pat the steaks dry; sea­son with salt and pep­per. In a shal­low bowl, add the flour. In an­other shal­low bowl, whisk the eggs un­til blended. Coat the steaks in the flour; shake off any ex­cess flour. Dip the steaks in the eggs and then the breading, press­ing so the crumbs ad­here. Trans­fer to a wire rack.

■ In a large skil­let, heat about 1/8 inch of olive oil over medi­umhigh. When the oil rip­ples, add the cut­lets. Cook un­til the cut­lets are brown and crisp, about 21/2 min­utes per side. Let rest on a clean wire rack.

■ In a large bowl, mix the arugula, shaved Parm, EVOO, and lemon juice. In a small bowl, toss the toma­toes and shal­lot.

■ Di­vide the cut­lets among plates. Top the cut­lets with the arugula salad and the toma­toes and shal­lot.

THIS TRA­DI­TIONAL BREADING PRO­CE­DURE— FLOUR, EGG, CRUMBS, SPICES— IS GREAT FOR CHICKEN OR PORK LOIN CUT­LETS AS WELL. — RACH

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