Steps

1. Cut the Beef Chuck Roast (400g) into manageable pieces.
   🕒 01:18
2. Make small incisions along the thickest parts of the cut beef with a knife.
   🕒 01:31
3. Place Panko Breadcrumbs (to taste) in a plastic bag, add the beef, and pound with a meat tenderizer while coating with breadcrumbs. This technique allows the breadcrumbs to absorb the meat juices, making the meat tender.
   🕒 01:53
4. Season the pounded beef with Salt (to taste) and Pepper (to taste).
   🕒 03:47
5. Dip the seasoned beef in 2 beaten Eggs, then coat evenly with Panko Breadcrumbs (to taste).
   🕒 04:15
6. Remove the cores from the Tomatoes (4 pieces) and slice them thickly.
   🕒 04:49
7. Cut the Arugula (50g) into bite-sized pieces.
   🕒 05:26
8. Lightly sprinkle Salt (to taste) over the sliced Tomatoes, then add Red Wine Vinegar (to taste), Balsamic Vinegar (to taste), and Olive Oil (to taste). Marinate.
   🕒 05:37
9. Heat Olive Oil (to taste) in a frying pan over medium heat. Once warm, place the breaded beef in the pan and pan-fry (deep-fry in shallow oil).
   🕒 06:35
10. Slightly lift the beef and tilt the pan to allow the oil to coat the breadcrumbs. This pan-frying method ensures the oil evenly coats the meat, resulting in a crispy finish.
    🕒 06:47
11. Once browned, flip the beef and continue to flip every so often for 2-3 minutes until both sides have a beautiful golden-brown color.
    🕒 07:01
12. Remove the cooked beef from the pan and place on paper towels to drain excess oil.
    🕒 08:00
13. Arrange the Arugula on a plate, then place the cutlets and marinated Tomatoes on top. Serve.
    🕒 08:38