Cube Steak Milanese
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.
- 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
- 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.
Tips & Notes
- Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.
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
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)