FABIO: ITALIAN CHICKEN FRIED STEAK

BEEF MILANESE and SALAD
Recipe by Fabio Viviani
Yield: 4 servings
Ingredients:
1 ½ cups flour
2 cups Panko breadcrumbs
3 large eggs
pinch salt
4 (6-oz.) sirloin steaks, pounded to ¼-inch thickness
¼ cup Extra-light olive oil
Kosher salt and freshly ground black pepper
½ lemon, cut into wedges

Method:
Prepare your breading station:
Add flour and panko breadcrumbs in two separate, shallow dishes.
In a third dish, beat the eggs with a pinch of salt.
Dip each steak in flour, then egg, then panko, pressing the breadcrumbs into the meat to adhere.
Set aside on a parchment-lined baking sheet to rest.
Heat oil in a large skillet over medium-high heat.
Shallow-fry the breaded steaks, in batches, for 2-3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain of excess oil.
Season with salt and pepper while hot.

SALAD:
Ingredients:
¼ head radicchio, shaved
2 cups wild rocket or arugula
2 TBS extra-light olive oil
½ lemon, juiced
Kosher salt and freshly ground black pepper

Method:
in a colander set over a bowl, combine the radicchio and arugula.
Drizzle with olive oil and lemon juice.
Season with salt and pepper.
Toss to combine, allowing the surplus dressing to drain through the colander.

To serve, top each steak with a handful of salad.
Season with a pinch of salt and serve with a lemon wedge.

MANGIA!!