Vitello alla Milanese

Method

1. Pound the beef cutlets to an even thickness of about 5 mm using a meat mallet to tenderize and flatten them.
2. In a shallow bowl, beat the 4 eggs until fully combined, and in a separate shallow dish, mix the almond flour and grated Parmesan together to form the keto breading.
3. Dip each beef cutlet into the beaten egg, allowing any excess to drip off, then press it firmly into the almond flour and Parmesan mixture to coat both sides evenly.
4. Heat a large skillet over medium heat and cook the breaded cutlets for approximately 4 to 5 minutes per side, working in batches if necessary, until the crust is deep golden and the meat is cooked through, for a total cook time of about 44 minutes including all batches.
5. Transfer the cooked cutlets to a plate lined with paper towels to drain any excess fat.
6. Squeeze the juice of 1 lemon over the cutlets, then top each serving with a portion of fresh arugula before plating.