- 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
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.