Beef round millefeuille cutlet

Use thinly sliced ​​beef thighs. Spread each slice 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 4 equal pieces

Coat with flour, beaten egg, and breadcrumbs in that order

Put butter in a pot and heat until melted. Heat frying oil in another frying pan, then skim off the top layer of the melted butter and add it to the frying oil

Add the beef cutlet to the frying pan (4) and fry for about 3 minutes. Once it has browned nicely, remove it and place it on a wire rack

Make the accompanying salad. Thinly slice the mushrooms and cut the arugula into bite-sized pieces. Place in a bowl. Add the seasonings (A) and mix lightly

Arrange the mille-feuille cutlet and salad (6) on a plate. Add melted butter to taste