Tenderloin milanese with salad greens

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I remember a time in Mexico when my dad took us to his favourite restaurant where I was first introduced to this incredible recipe… Milanesa: a tenderized, breaded, pan-­fried beef cutlet–I couldn’t get enough! - Mari

Preparing something milanese-style (mee-la-nesa) means dredging thin slices of meat in eggs and seasoned bread crumbs and frying. Here we up-leveled and used tenderloin.

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Ingredients

4 (1/2-inch thick) beef tenderloin fillets

1 cup all­-purpose flour

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

2 eggs, beaten

1 1/4 cups bread crumbs

1/2 cup parsley, finely chopped

2 garlic cloves, minced

Neutral oil for frying

1 lemon, cut in half

1 package field salad greens (Spring mix)

Vinaigrette

1/4 cup freshly squeezed lemon juice

1/2 cup extra­-virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Parmesan cheese shavings to serve

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Preparation

For vinaigrette, in small jar, shake ingredients until emulsified, set aside.

For tenderloin, lightly pound the tenderloin to 1/4 inch thickness. Combine flour, salt, and pepper on large plate. On second plate combine eggs with 1 tablespoon of water. On third, combine bread crumbs, parsley and garlic. Coat meat on both sides with flour mixture, dip into egg mixture, and dredge in bread­crumb mixture, pressing lightly. Repeat process.

Heat cooking oil in heavy skillet over medium heat with and cook cutlets for 3 to 4 minutes each side, until cooked through.

Toss salad greens with lemon vinaigrette. Serve cutlet with salad, top with shavings Parmesan cheese. Serve with lemon. Serves 4.