Ingredients
The following ingredients have 4 Servings
- 2 cups wild or baby arugula or baby kale leaves
- 1/2 cup fresh basil leaves
- 2 small cloves garlic
- grated or pasted
- Juice of 1 lemon
- Salt and pepper
- 1/2 cup EVOO – Extra Virgin Olive Oil
- 3 cups chopped and seeded vine-ripe tomatoes (4 or 5 tomatoes)
- 1/2 medium red onion
- finely chopped
- 4 large
- thin-cut slices beef top round
- Kosher salt and pepper
- 1 cup flour
- 1 teaspoon ground sage
- 3 large free-range organic eggs
- 1 cup fine dry breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Pecorino cheese
- Canola or other light oil
- for shallow-frying
- 4 lemon wedges
- for squeezing
Instruction
- Preheat the oven to 275F
- Place a cooling rack on a rimmed backing sheet and place it in the oven
- For the raw sauce, in a food processor, combine the arugula, basil, garlic, lemon juice, salt and pepper
- Pulse-chop then, with the machine running, stream in the EVOO to form a ‘pesto-like’ sauce
- In a bowl, toss together the sauce with the tomatoes and onion
- Pound the meat slices to 1/8-inch thick and season with salt and pepper
- Set up a breading station: Line up 3 shallow bowls on the counter: Combine the flour and sage in one, beat the eggs in the second and mix the breadcrumbs, panko, granulated onion, granulated garlic, nutmeg and Pecorino in the third
- In a large skillet, heat about 1/8 inch of oil over medium to medium-high heat
- Turn 2 pieces of beef in flour, then the egg, then the breadcrumb mixture, pressing to make sure the coating sticks
- Add to the pan and fry until deep golden, 2-3 minutes on each side
- Transfer to the baking sheet in the oven to keep warm
- Repeat with the remaining cutlets, replenishing the oil as needed
- Serve the cutlets topped with the raw sauce with lemon wedges alongside
