Tenderloin milanese with salad greens

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

When my parents emigrated from Mexico many years ago, they brought with them some of the Mexican cuisine they had grown accustomed to. As I was growing up, what seemed to be conventional cooking, I now realize was really adopted by their Mexican influence.

When I created this recipe, beautiful thoughts came to my mind, of a time in Mexico when my dad took us to his favourite restaurant. Here, I was first introduced to Milanese — a tenderized, breaded, pan­fried beef cutlet.

As I was researching the origin of this recipe I came across Cotoletta di Vitello alla Milanese, which in Italian simply means veal cutlets Milan style. A popular main course at the highly­ acclaimed Bice in Milan. Something I always thought of as ordinary suddenly became extraordinary. This recipe is uncomplicated, simple, and delicious.

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.

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

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Spicy white bean dip with cherry tomatoes tortilla bowl
Next

Turkey burger with hoisin glaze, and spicy slaw