Beef Milanese with Fresh Corn and Cherry Tomatoes
Sweet raw summer corn combined with tomatoes, onion and herbs makes for a sensational topper for beef cutlets; you can also use it for a taco topper.
For the corn and tomatoes:
- 2 large ears sweet corn, kernels cut from the cob
- 1 cup quartered cherry tomatoes
- 1/2 cup red onion, finely chopped
- A heavy palmful of tarragon or basil leaves, chopped
- 1 clove garlic, grated or pasted
- About 1/4 cup extra virgin olive oil (EVOO)
- 1 lemon, juiced (about 3 tablespoons)
- Salt and pepper
For the beef cutlets:
- 4 thinly cut slices of beef top round (about 6 ounces each)
- Kosher salt and pepper
- 1 cup flour
- 1 teaspoon ground sage
- 3 eggs
- 1 cup dried fine breadcrumbs
- 1/2 cup panko
- 1/2 cup grated Pecorino Romano cheese
- Canola oil or other light oil, for frying
- 1 lemon, cut into 4 wedges
Pre-heat the oven to 275°F. Set a wire rack in a rimmed baking sheet and place in the oven.
In a medium size bowl, toss the corn, tomatoes, onion, herbs and garlic with the EVOO and lemon juice; season with salt and pepper.
Using a meat mallet, pound the beef 1/8-inch thick; season. Set up three shallow bowls for dredging: Mix the flour and sage in one, beat the eggs in the second, and mix the breadcrumbs, panko and cheese in the third.
In a large skillet, pour in 1/8-inch oil. Heat over medium to medium-high.
Coat two pieces of beef in the flour-sage mixture, then in the egg and finally in the breadcrumbs. Fry until deep golden, 2-3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining beef.
Divide the beef among plates and top with the corn mixture. Serve with the lemon wedges alongside.