RECIPE

Rachael’s Beef Milanese with Everything

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

“When it comes to breadcrumbs, you’re the boss,” Rach says. “Give them all the flavor you’ve got. This is a great way to use up the end of the spice jar.”

Adapted from Rachael Ray Every Day, January/February 2019.

Ingredients

For the breading:
  • 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
For the cutlets and toppings:
  • 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

Preparation

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.

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