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Cube Steak Milanese

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (30 votes)

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.



READER'S COMMENT:
"I also used romaine lettuce and it was fabulous. My children loved the meal. I will be keeping this recipe for future use. "
Cube Steak Milanese

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

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

Per serving: 348 calories; 17 g fat (5 g sat, 6 g mono); 130 mg cholesterol; 14 g carbohydrates; 35 g protein; 2 g fiber; 581 mg sodium; 339 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Vitamin C & Iron (25% dv), Folate (16% dv), Calcium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 4 medium-fat meat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Summer
Fall
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