Beef Milanese With Tomato Basil And Bitter Greens Raw Sauce Recipes

BEEF MILANESE WITH TOMATO, BASIL AND BITTER GREENS RAW SAUCE

Beef Milanese with Tomato, Basil and Bitter Greens Raw Sauce image

This dish is a classic at Rach and John's house.

Provided by The Rachael Ray Staff

Number Of Ingredients 26

Ingredients

2 cups wild or baby arugula or baby kale leaves
1/2 cup fresh basil leaves
2 small cloves garlic
grated or pasted
Juice of 1 lemon
Salt and pepper
1/2 cup EVOO - Extra Virgin Olive Oil
3 cups chopped and seeded vine-ripe tomatoes (4 or 5 tomatoes)
1/2 medium red onion
finely chopped
4 large
thin-cut slices beef top round
Kosher salt and pepper
1 cup flour
1 teaspoon ground sage
3 large free-range organic eggs
1 cup fine dry breadcrumbs
1/2 cup panko breadcrumbs
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/8 teaspoon freshly grated nutmeg
1/2 cup freshly grated Pecorino cheese
Canola or other light oil
for shallow-frying
4 lemon wedges
for squeezing

Steps:

Preheat the oven to 275F
Place a cooling rack on a rimmed backing sheet and place it in the oven
For the raw sauce, in a food processor, combine the arugula, basil, garlic, lemon juice, salt and pepper
Pulse-chop then, with the machine running, stream in the EVOO to form a 'pesto-like' sauce
In a bowl, toss together the sauce with the tomatoes and onion
Pound the meat slices to 1/8-inch thick and season with salt and pepper
Set up a breading station: Line up 3 shallow bowls on the counter: Combine the flour and sage in one, beat the eggs in the second and mix the breadcrumbs, panko, granulated onion, granulated garlic, nutmeg and Pecorino in the third
In a large skillet, heat about 1/8 inch of oil over medium to medium-high heat
Turn 2 pieces of beef in flour, then the egg, then the breadcrumb mixture, pressing to make sure the coating sticks
Add to the pan and fry until deep golden, 2-3 minutes on each side
Transfer to the baking sheet in the oven to keep warm
Repeat with the remaining cutlets, replenishing the oil as needed
Serve the cutlets topped with the raw sauce with lemon wedges alongside

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