Ingredients
2 cups Italian bread crumbs
¼ cup Parmesan cheese, finely grated
½ cup parsley, chopped
2 cups all-purpose flour
2 medium eggs
8 fillet mignon (about 3.5-ounce medallions, ½ inch thick)
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons canola oil, divided
FOR ARUGULA SALAD:
4 cups arugula
Juice of 1 lemon
3 tablespoons extra virgin olive oil
¼ cup Parmesan cheese
Instructions
- Combine the bread crumbs, ¼ cup of the Parmesan, and parsley in a bowl.
- Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, bread crumbs.
- Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the bread-crumb mixture. Repeat this with all steaks.
- Heat a large nonstick skillet over medium-high heat; cook the steaks in a single layer for 2 minutes on each side. Repeat with remaining steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
- In a bowl, toss together ingredients for the arugula salad.
- To serve, top each steak with arugula salad.
Notes
Tip: Save time and have your butcher cut your steaks into ½-inch slices
