Cube Steak Milanese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 plum tomatoes, seeded and chopped1/2 cup diced red onion1/2 teaspoon salt, divided1 egg plus 1 egg white1/2 cup plain dry breadcrumbs1/4 cup grated Pecorino Romano or Parmesan cheese plus 1/4 cup shaved (see Tip), divided2 tablespoons minced fresh parsley (optional)1 pound cube steak, cut into 4 portions1/2 teaspoon freshly ground pepper, divided6 teaspoons extra-virgin olive oil, divided4 cups baby arugula, chopped3/4 cup thinly sliced fresh basil leaves1 tablespoon fresh lemon juice, plus lemon wedges for garnish
Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Serving Size: serves 4 (4 oz. steak and 1 cup salad per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Serving Size: serves 4 (4 oz. steak and 1 cup salad per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 464.1
- Total Fat: 29.7 g
- Cholesterol: 118.8 mg
- Sodium: 403.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.3 g
- Protein: 35.5 g
Member Reviews