| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Rachael Ray Magazine |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 lg ears of fresh sweet corn, kernels cut from the cob 1 cup quartered cherry tomatoes A handful of tarragon or basil leaves, chopped 1 clove garlic, grated or pasted About 1/4 cup EVOO Juice of 1 lemon, about 3 tbs Salt & pepper 4 thinly cut slices of beef top round, about 6 oz each Kosher salt and freshly ground black pepper 1 cup flour 1 tsp. ground sage 3 eggs 1 cup dried fine breadcrumbs 1/2 cup panko 1/2 cup grated Pecorino Romano Canola oil for frying 1 lemon cut into 4 wedges |
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Instructions:
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1. Preheat oven to 225°F. Set a wire rack in a rimmed baking sheet and place in oven. 2. In a medium bowl, toss the corn, tomatoes, onion, herbs and garlic with the EVOO and lemon juice. Season with salt and pepper. 3. Using a meat mallet, pound the beef 1/8 inch thick; season. Set up three shallow bowls for dredging. Mix the flour and sage in one, beat the eggs in the second, and mix the breadcrumbs, panko and cheese in the third. 4. In a large skillet, pour in 1/8 inch of oil. Heat over medium to medium-high temperature. 5. Coat two pieces of beef in the flour-sage mixture, then in the egg and finally in the breadcrumbs. Fry until deep golden, 2 to 3 minutes per side. Transfer to the backing sheet in the oven to keep warm. Repeat with remaining beef. 6. Divide the beef among plates and top with the corn mixture. Serve with the lemon wedges on the side. |
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Related recipes:
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None |
2016-10-26