Baked Roast Beef with Leaf Salad

For the roast, place the roast between cling film and pound to about 6 mm thin. Finely chop the garlic. Salt the meat evenly on both sides and sprinkle with parsley and garlic.

In a plate, beat the eggs with a fork and stir in the milk. Dredge the roast in flour on both sides, pass through the eggs and then coat in breadcrumbs.

Heat plenty of clarified butter (about 3 cm high) in a pan and place roast beef in hot fat. While swirling the pan repeatedly, brown the roast beef, turn and fry for 3-5 minutes until done.

Lift out and drain on paper towels. For the dressing, mix all the ingredients together and marinate the lettuces with it. Arrange the baked roast and serve with the marinated salad.

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