Categories: Meals
Ingredients
- 6 tbsp. butter
- 2 large shallots, chopped
- Salt and pepper
- 1 lb. green beans, trimmed
- 1 cup chicken stock
- 4 slices beef top round (1 1/4 lbs. total), pounded to about 1/4 inch thick
- 1 cup flour
- 1 tsp ground sage
- 7 large eggs
- 2 tbsp. Dijon
- 1 1/2 cups fine dry breadcrumbs
- Freshly grated nutmeg
- 1/4 cup canola oil
- 1 lemon, halved
- 4 tbsp. drained capers
Directions
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Preheat the oven to 200. In a large skillet with a lid, melt 3 tbsp. butter over medium heat. Add the shallots and cook, stirring often, until softened, 3-4 minutes; season with salt and pepper. Add the green beans and toss to coat for a minute or 2, then add the stock. Cover and braise the beans until soft, 12-15 minutes more.
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Season the beef and set up a breading station: Place the flour and sage in a shallow dish; season. In another shallow dish, beat 3 eggs and the mustard. In a third shallow dish, season the breadcrumbs with salt, pepper, and the nutmeg.
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Working in batches, coat the steak in the flour mixture, then the egg mixture, and then the breadcrumb mixture, pressing to adhere.
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In a large skillet, heat 2 tbsp. oil and 1 tbsp. butter over medium-high. Add 2 cutlets and cook until browned and crispy, about 4 minutes per side. Place on a wire rack set inside a baking sheet; transfer to the oven to keep warm. Repeat with 2 more tbsp. oil, 1 tbsp. butter and the remaining cutlets. Wipe out the skillet; add the remaining 1 tbsp. butter and melt over medium-low heat. Crack in the remaining 4 eggs; cook until the whites are just set, about 3 minutes. Flip the eggs and until over easy, about 1 more minute.
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To serve, divide the cutlets among plates. Squeeze the halved lemon over the cutlets. Top each cutlet with some capers and an over-easy egg. Serve the green beans alongside.