Ingredients
The following ingredients have 4 Servings
- 1 cup breadcrumbs
- 1 cup finely grated Parmigiano-Reggiano
- ½ cup panko breadcrumbs
- 1 teaspoon crushed red pepper
- about ⅓ palmful
- 1 teaspoon fennel pollen or ground fennel
- about ⅓ palmful
- 1 teaspoon granulated garlic
- about ⅓ palmful
- 1 teaspoon granulated onion
- about ⅓ palmful
- 1 teaspoon dried oregano
- about ⅓ palmful
- 1 teaspoon dried parsley
- about ⅓ palmful
- 1 teaspoon dried thyme
- about ⅓ palmful
- 4 large top round beef steaks (⅛- to ¼-inch-thick)
- Salt and pepper
- 1 cup flour
- 3 eggs
- Olive or safflower oil
- for shallow frying
- 1 large head escarole
- coarsely chopped
- ½ cup shaved Parmigiano-Reggiano
- EVOO
- for drizzling (about 2 tablespoons)
- 1 tablespoon fresh lemon juice
- 1 small bulb fennel
- very thinly sliced
- 1 shallot
- very thinly sliced
Instruction
- 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 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 ⅛-inch of olive oil over medium-high
- When the oil ripples, add the cutlets
- Cook until the cutlets are brown and crisp, about 2 ½ minutes per side
- Let rest on a clean wire rack
- In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice
- In a small bowl, toss the fennel and shallot
- Divide the cutlets among the plates
- Top the cutlets with the escarole salad and the fennel and shallot
