Beef Milanese with Tomato and Arugula Raw Sauce
Fresh summer tomatoes and the sharp citrus flavors in Rach’s tomato raw sauce are a refreshing contrast to crunchy beef cutlets.
For the raw sauce:
- 1 cup arugula leaves
- 1/2 cup basil leaves
- 1 large clove garlic, grated or pasted
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil (EVOO)
- Salt and pepper
- 2 cups vine-ripened tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
For the beef cutlets:
- 1 pound thin-cut slices of beef, top round or sirloin
- Kosher salt and pepper
- 1 cup flour
- 1 teaspoon ground sage
- 3 large eggs, beaten
- 1 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Pecorino cheese
- Olive oil (about 1/4 cup), for shallow frying
- 4 lemon wedges
- Pre-heat the oven to 275ºF.
- Place a cooling rack over a rimmed baking sheet and place in the oven to warm.
- For the raw sauce, combine the arugula, basil, garlic and lemon juice in a food processor. Season with salt and pepper, then stream in the EVOO while the food processor runs to form a pesto-like sauce. Toss the tomatoes and onion with the sauce and reserve.
- Pound the meat slices to 1/8-inch thick and season with salt and pepper. Set up three shallow dishes for dredging the cutlets: Place flour with sage in one, beat the eggs in the second and combine breadcrumbs mixed with cheese in the third.
- Heat a thin layer of olive oil, about 1/4 cup, in a skillet, over medium to medium-high heat.
- Turn two pieces of beef in the flour, then the egg, then the breadcrumb mixture. Fry to deep golden in color, 2-3 minutes on each side. Transfer to the oven to keep warm and repeat with the remaining cutlets.
- Serve the beef cutlets topped with raw sauce and with lemon wedges alongside.