Beef Milanese with Summer Corn Salad

Ahh.. it’s been a while, too long!  I promise I won’t let that happen again, it’s been a busy couple of months but really nothing but  take out dinner between the months of February through May due to an overwhelming busy season at work! But I am back now and I will be sure to post plenty of fun summer recipes. I wanted to start with this first one Beef Milanese with a fresh summer corn salad. So here goes!

What You Will Need:

Beef:

6 thinly slices cut of beef

2/3 cup of flour

½ teaspoon rosemary

2 eggs (whisked with a splash of milk)

½ cup breadcrumbs

½ cup panko

½ cup grated Pecorino Romano

Canola oil for frying

Summer Corn Salad: 

2 large ears of corn (cooked and cut from the cob)

½ cup quartered  cherry tomatoes

1 fryer pepper

1 clove of garlic minced

¼ cup EVOO

Salt and pepper

The juice of 1 lemon 

What To Do: 

1. In a large bowl mix together, corn, tomatoes and garlic. Cook the fryer pepper in a large skillet with some oil until it becomes tender then remove the seeds, dice it up and add to the bowl. Season with salt & pepper then add evvoo and lemon juice. 

2. Set up 3 bowls (flour, egg then breadcrumbs mixture) make sure to season each layer with salt and pepper 

                  Flour: add flour and rosemary to a bowl and combine 

                  Egg: Mix together the 2 eggs and a splash of mix

                  Breadcrumb: Mix together breadcrumbs, panko and Pecorino Romano

3. Dredge each piece of meat through the assembly line 

3. Heat a large skillet with a generous layer of oil over medium then fry until the outside is golden brown (about 3 minutes per slide). 

4. Top the beef with the corn salad and enjoy !