Ingredients
For the breading:
  • 1 cup breadcrumbs
  • 1 cup finely grated Parmigiano-Reggiano
  • ½ cup panko breadcrumbs
  • 1 teaspoon crushed red pepper, about ⅓ palmful
  • 1 teaspoon fennel pollen or ground fennel, about ⅓ palmful
  • 1 teaspoon granulated garlic, about ⅓ palmful
  • 1 teaspoon granulated onion, about ⅓ palmful
  • 1 teaspoon dried oregano, about ⅓ palmful
  • 1 teaspoon dried parsley, about ⅓ palmful
  • 1 teaspoon dried thyme, about ⅓ palmful
For the cutlets and toppings:
  • 4 large top round beef steaks (⅛- to ¼-inch-thick)
  • Salt and pepper
  • 1 cup flour
  • 3 eggs
  • Olive or safflower oil, for shallow frying
  • 1 large head escarole, coarsely chopped
  • ½ cup shaved Parmigiano-Reggiano
  • EVOO, for drizzling (about 2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1 small bulb fennel, very thinly sliced
  • 1 shallot, very thinly sliced
Yield
Serves: 4
Preparation

In a large shallow bowl, mix all the ingredients for the breading.

Pat the steaks dry; season with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, whisk the eggs until blended. Coat the steaks in the flour; shake off excess flour. Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere. Transfer to a wire rack.

In a large skillet, heat about ⅛-inch of olive oil over medium-high. When the oil ripples, add the cutlets. Cook until the cutlets are brown and crisp, about 2 ½ minutes per side.

Let rest on a clean wire rack.

In a large bowl, mix the escarole, shaved Parm, EVOO, and lemon juice. In a small bowl, toss the fennel and shallot.

Divide the cutlets among the plates. Top the cutlets with the escarole salad and the fennel and shallot.