Beef Milanese with Winter Slaw |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pounding beef into thin Milanese -style cutlets makes portions look even bigger than they are. This recipe also works well with veal, pork, or chicken. Ingredients:
3 tablespoons fresh lemon juice |
1 teaspoon honey |
1/4 head of red cabbage, cored, thinly sliced (about 2 cups) |
1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup) |
1/4 cup thinly sliced red onion |
1/4 cup small dill fronds |
kosher salt, freshly ground pepper |
4 2-ounce slices beef top round or sirloin, pounded to 1/8 thickness |
1 cup all-purpose flour |
2 large eggs, beaten to blend |
1 cup plain dried breadcrumbs |
vegetable oil |
lemon wedges |
Directions:
1. Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
2. Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
3. Pour oil into a large heavy deep skillet to a depth of 1/4 . Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.
4. Per serving: 340 calories, 16 g fat, 29 g carbohydrates Nutritional analysis provided by Bon Appétit
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