Spices, rather than salt, flavour the crispy crust on these tender beef cutlets. Uncooked thinly sliced beef is listed as sandwich-cut or fast-fry steaks. Use a mandoline or the slicing attachment of your food processor to cut the fennel and red onion quickly.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Fennel Slaw:
Method
Fennel Slaw: In large bowl, whisk together oil, lemon juice, honey, mustard, pepper and salt. Add fennel, carrot, onion and parsley; toss to combine. Let stand for 20 minutes.Meanwhile, combine garlic powder, onion powder and pepper; sprinkle over beef. Pour panko and flour into separate shallow dishes. Beat eggs with 2 tsp water. One at a time, dip beef into flour, shaking off excess; dip into eggs. Dredge in panko, pressing to adhere.
In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook beef, in 2 batches, adding remaining oil as necessary and turning once, until golden, about 3 minutes. Serve with slaw and lemon wedges.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 130 mg
- Sugars 15 g
- Protein 20 g
- Calories 351.0
- Total fat 21 g
- Potassium 560 mg
- Cholesterol 97 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
%RDI
- Iron 19.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 28.0
- Vitamin C 33.0
