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.

Makes 4 servings, 1 steak & 1 1/2 cups salad each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 349 calories; 17 g fat (5 g sat, 6 g mono); 136 mg cholesterol; 14 g carbohydrate; 35 g protein; 2 g fiber; 581 mg sodium; 349 mg potassium.
Nutrition bonus: Vitamin A (30% daily value), Vitamin C & Iron (25% dv), Folate (16% dv), Calcium (15% dv).
Exchanges: 1/2 starch, 1 vegetable. 4 medium-fat meat; 1 Carbohydrate Serving.

TIP: Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.

Quick and delicious!