Cube Steak Milanese

8 Reviews
From: EatingWell Magazine June/July 2006

The economical cube steak is elevated to new heights in this recipe. The salad, with chopped arugula, basil, tomatoes, onion and sharp Italian cheese, is the picture of summer simplicity; all it needs is olive oil and lemon to dress it.

Ingredients 4 servings

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  • 4 plum tomatoes, seeded and chopped
  • 1/2 cup diced red onion
  • 1/2 teaspoon salt, divided
  • 1 egg, plus 1 egg white
  • 1/2 cup plain dry breadcrumbs
  • 1/4 cup grated Pecorino Romano, or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
  • 2 tablespoons minced fresh parsley, (optional)
  • 1 pound cube steak, cut into 4 portions
  • 1/2 teaspoon freshly ground pepper, divided
  • 6 teaspoons extra-virgin olive oil, divided
  • 4 cups baby arugula, chopped
  • 3/4 cup thinly sliced fresh basil leaves
  • 1 tablespoon fresh lemon juice, plus lemon wedges for garnish

Preparation

  • Active

  • Ready In

  1. Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  • Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.

Nutrition information

  • Serving size: 1 steak & 1 1/2 cups salad
  • Per serving: 347 calories; 17 g fat(5 g sat); 2 g fiber; 14 g carbohydrates; 35 g protein; 63 mcg folate; 130 mg cholesterol; 4 g sugars; 1532 IU vitamin A; 16 mg vitamin C; 142 mg calcium; 5 mg iron; 596 mg sodium; 342 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 4 medium-fat meat | 1 Carbohydrate Serving

Reviews 8

September 19, 2015
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By: conleymariat
Not your mother's cube steak I recommend soaking red onions in ice water for 10 minutes, a tip I learned in another Eating Well tomato and onion salad recipe. That way, it takes the edge off the overpowering bite of the raw red onions. Also, next time I will use only 1/4 cup of bread crumbs. Pros: Tasty Cons: Like others said, leftover bread crumbs.
April 20, 2013
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By: ADustin2012
Family Favorite! My kids absolutely LOVE this dish! It's got a great flavor, and light meal. I have made this dish several times, even serving the salad with other meals. Thinking of trying to bake the steak rather than pan frying it. Pros: Easy toss-together salad, Light meal Cons: Messy to make the meat
November 03, 2012
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By: EatingWell User
Too much cheese and bread crumbs. It wasn't a terrible dish. I measured out everything correctly (Including the 1lbs of beef) There was way too much egg muck left over as well as too much cheese put into it. I ended up ditching most of it since I couldn't bring myself to douse the meat in any more bread crumbs. Would recommend only using 1 egg white and half of breadcrumbs/cheese. That's just a waste of money throwing out all of the extra mix. Also as someone else said: Way too much basil and oil. Pros: Pretty easy to make and it looked nice aesthetically Cons: WAY too much of the egg mixture and breadcrumbs
April 10, 2012
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By: EatingWell User
Decent dish The cube steaks were excellent. I used grated parmesan and fresh romano. The salad had far too much basil and onion though, recommend cutting down on the amounts it calls for. fresh basil has a fairly overpowering taste. Pros: Cube steak was delicious Cons: Recipe calls for far too much basil and onion
February 02, 2012
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By: EatingWell User
I have never eaten cube steak as delicious as this! Much less a low calorie dish! I strongly recommend this recipe. I couldn't find arugula so served the steak on top of some spring mix salad...YUM! The kids loved it too!
September 13, 2010
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By: EatingWell User
I also used romaine lettuce and it was fabulous. My children loved the meal. I will be keeping this recipe for future use.
May 27, 2010
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By: EatingWell User
I just did the steak, not everything else. I used toasted double fiber bread by Nature's Own for the bread crumbs. It was delicious! I will use this breading for other dishes as well. We had fresh asparagus with it.
February 05, 2010
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By: WesternWind
We really enjoyed this. I was unable to find arugula in the store so used romaine lettuce as a replacement and it worked out well.