Rating: 4.25 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, June/July 2006


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

1 steak & 1 1/2 cups salad
347 calories; protein 34.6g; carbohydrates 14.2g; dietary fiber 2.1g; sugars 3.8g; fat 17.1g; saturated fat 4.6g; cholesterol 130mg; vitamin a iu 1531.5IU; vitamin c 15.9mg; folate 62.8mcg; calcium 142.4mg; iron 4.6mg; magnesium 32.8mg; potassium 342.4mg; sodium 595.7mg; thiamin 0.2mg.

1/2 starch, 1 vegetable, 4 medium-fat meat | 1 Carbohydrate Serving