"When it comes to breadcrumbs, you're the boss," Rach says. "Give them all the flavor you've got. This is a great way to use up the end of the spice jar."
- 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
- 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
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.