Mille-feuille cutlet with beef thigh

The beef thighs are thinly sliced. Spread one at a time on a cutting board and sprinkle with salt and pepper.

Layer the meat like a mille-feuille, sprinkle with salt and pepper, then cut into quarters.

Apply batter flour, beaten eggs, and breadcrumbs in the order.

Put the butter in a pot and heat it over and melt it. Put the frying oil in another frying pan and heat it, then scoop the melted butter supernatant and place it in the frying oil.

Put the beef cutlet in the frying pan from [4] and fry for about 3 minutes. Once the fried chicken is in a moderate amount, remove it onto a net.

Make a side dish salad. Thinly slice the mushrooms, cut the arugula into easy-to-eat sizes, and place in a bowl. Add the seasonings [A] and mix quickly.

Place mille-feuille cutlet and a salad of [6] on a plate. Pour it with melted butter if you like it and finish it.