Ingredients
- 1 cup BREAD CRUMBS
- 1/4 cup Parmesan cheese (finely grated)
- 1/2 cup chopped parsley
- 1 cup all-purpose flour
- 2 medium eggs
- 4 beef tenderloin steaks (about 3.5 ounce medallions, 1/2 inch thick)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 tbsp canola oil (divided)
For Arugula Salad
- 2 cups ARUGULA
- 1 lemon (juiced)
- 2 tbsp extra virgin olive oil
- 1/4 cup Parmesan cheese (grated)
Instructions
- Combine the bread crumbs, 1/4 cup of the parmesan, and parsley in a bowl.
- Put the flour in another bowl, and beat the 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 eggs, and then in the bread-crumb mixture.
- 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.
- Prep Time: 6 minutes
- Cook Time: 15 minutes
