Developed by: Jessy Freimann, The Life Jolie
sponsored by New York Beef Council
1.) Make sure the cutlets are of uniform thickness (1/8 of an inch) and if they aren’t, pound them under some plastic wrap with the flat side of a meat mallet. Pat dry with paper towel and season well with salt and pepper on both sides.
2.) Place 3 shallow bowls out. Fill the first with flour, the second with the beaten eggs, and in the third combine bread crumbs and Romano cheese.
3.) Coat each cutlet in flour and tap off any excess.
4.) Coat each cutlet with egg and tap off any excess.
5.) Coat each cutlet with the bread crumb mixture and tap off any excess. Place them onto a plate.
6.) Heat 2 Tablespoons oil in a large pan over medium high until it’s shimmering. You can test it by adding one drop of water to the pan and if it sizzles, it’s hot enough.
7.) Cooking in batches so as not to overload the pan, place some of the cutlets into the pan and cook for 1-1 1/2 minutes (time this and be careful to manage the heat- you want them brown, not black). Between batches, add an additional Tablespoon of oil if needed.
8.) Turn the cutlets and fry the other side for another 1-1 1/2 minutes and move to a clean plate. Rest for 5 minutes.
9.) While the meat rests, lightly dress fresh arugula with olive oil, fresh lemon juice, coarsely ground black pepper and freshly grated Romano cheese.
10.) Divide the salad between plates and top with cutlets. Sprinkle with a little more grated cheese and a squeeze of lemon juice and serve immediately.