Parmesan Herb-Crusted Beef with Lemony Arugula

Think of this as a richer chicken Parmesan. It has that same great crunchy crust and lovely touch of salty cheese in the flavor. Arugula has a peppery edge that balances it all out, while the lemon dressing perks up every flavor.
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  • Level: Easy
  • Total: 27 min
  • Active: 15 min
  • Yield: 4 servings
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2 cups breadcrumbs

1/4 cup finely grated Parmesan cheese

1/2 cup parsley, finely chopped

2 cups all-purpose flour

2 medium eggs

8 beef tenderloin steaks (about 3.5-ounce medallions, 1/2 inch thick)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons canola oil, divided

Arugula Salad:

4 cups arugula

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

1/4 cup shaved Parmesan cheese


  1. Cook the steaks: Combine the breadcrumbs, 1/4 cup of the Parmesan, and parsley in a bowl.
  2. Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, breadcrumbs.
  3. Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the breadcrumb mixture. Repeat this with all steaks.
  4. Heat a large nonstick skillet over medium-high heat; add 2 tablespoons of the oil and cook half of the steaks in a single layer for 2 minutes on each side. Repeat with the remaining oil and steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
  5. Make the arugula salad: In a bowl, toss together ingredients for arugula salad.
  6. To serve: Top each steak with arugula salad.

Cook’s Note

Save time and have your butcher cut your steaks into 1/2-inch slices.