Beef Milanese with Everything
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.
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