This is an incredible combination. Milanese is just a traditional light and delicious salad that can go on top of soooo many different choices. Of course, most people think of Chicken Milanese or Veal Milanese. But get crazy...try a Filet of Sole Milanese, Pork Tenderloin Milanese, Lamb Chop Milanese or todays recipe....Filet Mignon Milanese!! I am sure we will get to all the others in time but they are all prepared the same....so give each one a try. Make my Homemade Bread Crumbs though.....it is a must for a great Milanese dish. You need big flavor and crunch in your bread crumb.

As for the Filet Mignon....this is such a tender meat to begin with. After you pound it thin....wow!!! No knife needed. It is fork tender and delicious. I will definitely be brining you more recipes using this. My mind is going wild right now with what else I could do with this.....you will have to wait and see.

FILET MIGNON MILANESE

4 TO 6 PORTIONS OF FILET MIGNON ( DEPENDING ON HOW MANY ARE EATING)
HOMEMADE BREAD CRUMBS
3 EGGS
​FLOUR
OLIVE OIL

ARUGULA/SPRING MIX SALAD
CHERRY TOMATOES CUT IN HALF
SMALL WHOLE MOZZARELLA CUBED
HANDFUL OF RED ROASTED PEPPERS CHOPPED
SMALL RED ONION SLICED
5 SLICES OF PROSCUITTO
OLIVE OIL
GARLIC POWDER
SALT & PEPPER

Start by preparing your Filet Mignon Cutlets. Again, using as many as you need to feed your family. I know Filet Mignon can be expensive but watch for a good sale and buy a whole tenderloin when you can. The butcher will even trim it for you and cut them up into portions if you ask. Then you can usually get a couple of meals out of it. Just wrap what you don't need and put it in to the freezer for next time.

​ I like to pound them between 2 pieces of parchment paper. Lay down one piece. Place your steaks on and top it with another piece.

Now pound them....beginning in the middle and pounding outward until they are a lillte less than 1" thick, You do not want these too thin because they are sooo soft they will tear.

Set up your stations. I love to use my pyrex Pie Plates  for my breading ingredients.  Gives you plenty of room and you can throw them all in the dishwasher for easy clean up.  You will be flouring lightly...dipping in egg...and covering with those Homemade Bread Crumbs!!!

Fry them in olive oil about half covered. If you have a cast iron pan.....definitely use it. It will give you the greatest crunch!!! And a beautiful golden brown color. But if you do not have one...no worries.

So while you are frying your cutlets.....you can get your salad together. Again, I am not going to tell you how much of anything to use because it all depends on how many people you are feeding. So get you salads washed and in a bowl. I like to use both Arugula and a Spring Mix of greens. Top it with the traditional Mozzarella, Red Onion, Cherry Tomatoes, Red Roasted Peppers and Proscuitto.

Gorgeous!!! All this needs is a tiny drizzle of olive oil...and a sprinkle of garlic powder, salt & pepper. You just want a very light dressing on the salad so you do not  over power the taste of the filet mignon. To serve this....you must plate it because what a presentation.....it's all about the presentation!! I like a great piece of crusty ciabatta bread on the side. Amazing.....beautiful.....tender and delicious!!! ALL GOOD STUFF!!!!   ENJOY!!!