Categories: Beef
Ingredients
- Breading:
- 1 cup breadcrumbs
- 1 cup very finely grated Parmigiano-Reggiano
- 1/2 cup panko breadcrumbs
- 1 tsp each crushed red pepper, fennel pollen, granulated garlic, granulated onion, dried oregano, dried parsley and dried thyme
- Cutlets and Toppings:
- 4 large top round beef steaks (1/8 to 1/4-inch thick)
- Salt and pepper
- 1 cup flour
- 3 eggs
- Olive oil, for shallow-frying
- 6 cups baby arugula
- Shaved Parmigiano-Reggiano
- Olive oil, for drizzling
- 1 tbsp. fresh lemon juice
- 2 tomatoes on the vine, chopped
- 1 shallot, very thinly sliced
Directions
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In a large shallow bowl, mix all ingredients for the breading.
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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 to the crumbs adhere. Transfer to a wire rack.
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In a large skillet, heat about 1/8 inch of olive oil over medium-high. When the oil ripples, add the cutlets. Cook until the cutlets are brown and crisp, about 2 1/2 minutes per side. Let rest on a clean wire rack.
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In a large bowl, mix the arugula, shaved Parm, olive oil and lemon juice. In a small bowl, toss the tomatoes and shallot.
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Divide the cutlets among plates. Top the cutlets with the arugula salad and the tomatoes and shallot.