Dinner: Beef Milanese with Winter Slaw

Recipe by The Bon Appétit Test Kitchen Pounding beef into thin "Milanese"-style cutlets makes portions look even bigger than they are. This recipe also works well with veal, pork, or chicken.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Beef Milanese with Winter Slaw

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 head of red cabbage, cored, thinly sliced (about 2 cups)
1 carrot, peeled, cut into matchstick-size pieces (about 1/2 cup)
1/4 cup thinly sliced red onion
1/4 cup small dill fronds
Kosher salt, freshly ground pepper
4 2-ounce slices beef top round or sirloin, pounded to 1/8" thickness
1 cup all-purpose flour
2 large eggs, beaten to blend
1 cup plain dried breadcrumbs
Vegetable oil
Lemon wedges

Instructions

Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
Season beef with salt and pepper. Place flour in a shallow dish. Place eggs in another dish and breadcrumbs in a third dish.
Pour oil into a large heavy deep skillet to a depth of 1/4". Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off excess. Dip beef in eggs, allowing excess to drip back into bowl, and transfer to breadcrumbs; turn and pat to coat. Transfer beef to skillet and cook until golden brown, about 1 minute. Carefully turn; cook 1 minute longer. Repeat with remaining beef. Divide beef among plates; mound slaw over. Serve with lemon wedges.

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