This recipe is great with Round Steak, but can also be used with Sirloin Tip Steak. Pounding beef into thin Milanese style cutlets makes portions look even larger.
- 3 Tablespoons fresh lemon juice
- 1 teaspoon honey
- ¼ head of red cabbage, cored, thinly sliced (2 cup)
- 1 carrot, peeled, cut into matchstick sized pieces (½ cup)
- ¼ cup thinly sliced red onion
- ¼ cup small dill fronds
- Kosher Salt, freshly ground pepper
- 4 2 oz slices of Highland Beef Round Steak, pounded to ⅛ inch thickness
- 1 cup all purpose flour
- 2 large eggs, beaten to blend
- 1 cup plain, dried breadcrumbs
- Vegetable oil
- Lemon wedges
Whisk lemon juice and honey in a medium bowl. Add cabbage, carrot, onion, and dill; toss to coat. Season with salt and pepper.
Season the beef with salt and pepper. Place in flour in a shallow dish. Place beaten eggs in another dish and breadcrumbs in a third dish.
Pour oil into a large heavy deep skillet to a depth of ¼”. Heat over medium-high heat. Working with one slice of beef at a time, dredge in flour, shaking off the excess. Dip beef in eggs, allow excess egg to drip back into the bowl, and transfer to breadcrumbs. Coat both sides. Pat to coat. Then transfer the beef to the skillet and cook until golden brown, about 1 minute. Carefully turn over and cook for another minute. Repeat with each piece of steak.
Divide the beef among plates with a mound of slaw on each place. Serve with lemon wedges and season to taste.