Beef Milanese with Everything

Breading

• 1 cup breadcrumbs
• 1 cup finely grated Parmigiano-Reggiano
• ½ cup panko breadcrumbs
• 1 tsp. (about 1/3 palmful) each crushed red pepper, fennel pollen (or ground fennel), granulated garlic, granulated onion, dried oregano, dried parsley, and dried thyme

Cutlets & Toppings

• 4 large top ground beef steaks (1/8 to 1/4 inch thick)
• Salt and pepper
• 1 cup flour
• 3 eggs
• Olive or safflower oil, for shallow-frying
• 6 cups baby arugula
• About 1/2 cup shaved Parmigiano-Reggiano
• EVOO, for drizzling (about 2 tbsp.)
• 1 tbsp. fresh lemon juice
• 2 tomatoes on the vine, chopped
• 1 shallot, very thinly sliced

Step 1

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

Step 2

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 any excess flour. Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere. Transfer to a wire rack.

Step 3

In a large skillet, heat about 1/8 inch of olive oil over medium-high. When the oil ripples, add the cutlets. Cook until the cutlets are brown and crisp, about 21/2 minutes per side. Let rest on a clean wire rack.

Step 4

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

Step 5

Divide the cutlets among plates. Top the cutlets with the arugula salad and the tomatoes and shallot.