For the raw sauce:
- 1 cup arugula leaves
- 1/2 cup basil leaves
- 1 large clove garlic, grated or pasted
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil (EVOO)
- Salt and pepper
- 2 cups vine-ripened tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
For the beef cutlets:
- 1 pound thin-cut slices of beef, top round or sirloin
- Kosher salt and pepper
- 1 cup flour
- 1 teaspoon ground sage
- 3 large eggs, beaten
- 1 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Pecorino cheese
- Olive oil (about 1/4 cup), for shallow frying
- 4 lemon wedges
Pre-heat the oven to 275ºF.
Place a cooling rack over a rimmed baking sheet and place in the oven to warm.
For the raw sauce, combine the arugula, basil, garlic and lemon juice in a food processor. Season with salt and pepper, then stream in the EVOO while the food processor runs to form a pesto-like sauce. Toss the tomatoes and onion with the sauce and reserve.
Pound the meat slices to 1/8-inch thick and season with salt and pepper. Set up three shallow dishes for dredging the cutlets: Place flour with sage in one, beat the eggs in the second and combine breadcrumbs mixed with cheese in the third.
Heat a thin layer of olive oil, about 1/4 cup, in a skillet, over medium to medium-high heat.
Turn two pieces of beef in the flour, then the egg, then the breadcrumb mixture. Fry to deep golden in color, 2-3 minutes on each side. Transfer to the oven to keep warm and repeat with the remaining cutlets.
Serve the beef cutlets topped with raw sauce and with lemon wedges alongside.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit