Rach Seasons Beef Milanese With Everything But The Kitchen Sink We Love It Recipes

RACH SEASONS BEEF MILANESE WITH EVERYTHING BUT THE KITCHEN SINK (+ WE LOVE IT)

Steps:

• 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