Italian Beef Cutlets with Caprese Arugula Salad
June 10, 2025 • 0 comments
Enjoy a delightful twist on classic beef cutlets that’s sure to become a family favorite this summer! It's a quick and easy Italian-inspired meal featuring tender Beef Cutlets paired with a vibrant Caprese Arugula Salad. This dish incorporates the fresh tomatoes and herbs found in the garden or farmers market this time of year bringing bright and delicious flavors to your table.
- Prep Time:
- Cook Time:
- Servings: 2-3
Ingredients
- (1 package) Round Steak (Cutlets)
- (1 cup) breadcrumbs
- (2) eggs
- (1/3 cup) flour
- (½ teaspoon) garlic powder
- (½ teaspoon) onion powder
- (½ teaspoon) salt
- (½ teaspoon) pepper
- (2 tablespoons) fresh parsley, chopped
- (2 tablespoons) fresh oregano, chopped
- (2 tablespoons) fresh oregano, chopped
- (3-4 tablespoons) tallow
- (2 cups) cherry tomatoes, halved
- (8 oz.) mozzarella, torn into small pieces
- (2 cups) arugula
- (2 tablespoons) olive oil
- (1 tablespoon) balsamic vinegar
- (1 cup) fresh basil, roughly chopped
- (to taste) salt & pepper
Directions
- Pat the beef cutlets with paper towels until dry.
- Get 3 large bowls ready - One bowl with the beaten eggs. One with the flour. And the last with the breadcrumbs, garlic powder, onion powder, salt, pepper, fresh parsley, and fresh oregano.
- Dredge each cutlet in flour, then egg, then breadcrumbs and set aside
- Heat your pan. I used a 12" cast iron skillet for this. Add 3-4 tablespoons of tallow (can use another fat or oil of your choice) to your pan and heat on medium-high heat.
- Add the breaded cutlets into the heated pan. Cook for 2-3 minutes each side until golden. The internal temperature of the cutlets should be 145°F
- Allow to cool on a plate with paper towels or on a wire rack.
- Assemble the salad - add the tomatoes and the mozzarella to a bowl with the olive oil, balsamic vinegar, salt and pepper and basil. Let sit for about 10 minutes to marinate before adding the arugula. Toss together.
- Serve the Beef Cutlets with the Salad and top with fresh parsley!
