Beef Milanese With Tomato And Arugula Raw Sauce Recipes

BEEF MILANESE WITH TOMATO AND ARUGULA RAW SAUCE

Steps:

• Heat oven to 275F
• Place a cooling rack over a rimmed baking sheet and place in oven to warm
• For the raw sauce, combine the arugula, basil, garlic and lemon juice in a food processor
• Season with salt and pepper, and stream in EVOO while food processor runs to form a pesto-like sauce
• Toss tomatoes and onions with sauce and reserve
• Pound meat slices to 1/8-inch thick and season with salt and pepper
• Set up three shallow dishes for dredging the cutlets: place flour in one with sage, beat eggs in the second and combine breadcrumbs mixed with cheese in the third
• Heat a thin layer of olive oil in a skillet, about 1/4 cup, over medium to medium-high heat
• Turn 2 pieces of beef in flour then egg then breadcrumb mixture
• Fry to deep golden in color, 2-3 minutes on each side, transfer to oven to keep warm and repeat with remaining cutlets
• Serve beef cutlets topped with raw sauce with lemon wedges alongside

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.