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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Beef Milanese with Tomato and Arugula Raw Sauce

Serves 4

Originally aired

INGREDIENTS
  • For the Raw Sauce:
  • 1 cup arugula leaves
  • 1/2 cup basil leaves
  • 1 large clove garlic, grated or pasted
  • Juice of 1 lemon
  • 1/3 cup EVOO Extra Virgin Olive Oil
  • Salt and pepper
  • 2 cups chopped seeded vine-ripe tomatoes
  • 1/2 small red onion, finely chopped
  • For the Beef Cutlets:
  • 1 pound thin cut slices of beef, top round or sirloin
  • Kosher salt and pepper
  • 1 cup flour
  • 1 teaspoon ground sage
  • 3 large eggs, beaten
  • 1 cup fine breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Pecorino cheese
  • Olive oil, for shallow frying
  • 4 lemon wedges
PREPARATION

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.

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