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Servings:
4
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Ingredients

CORN & TOMATOES
BEEF CUTLETS

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees . Set a wire rack in a rimmed baking sheet and place in the oven.

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  • In a medium bowl, toss the corn, tomatoes, onion, herbs and garlic with the EVOO and lemon juice; season with salt and pepper.

  • 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.

  • In a large skillet, pour in 1/8 inch oil. Heat over medium to medium-high.

  • Coat 2 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 baking sheet in the oven to keep warm. Repeat with the remaining beef.

  • Divide the beef among plates and top with the corn mixture. Serve with the lemon wedges alongside.

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