Cube Steak Milanese

Cube Steak Milanese
Recipe type: Entree
Serves: 4
  • 4 plum tomatoes, seeded and chopped
  • ½ cup diced red onion
  • ½ teaspoon salt, divided
  • 1 egg plus 1 egg white
  • ½ cup plain dry breadcrumbs
  • ¼ cup grated Pecorino Romano or Parmesan cheese plus ¼ cup shaved (see Tip), divided
  • 2 tablespoons minced fresh parsley (optional)
  • 1 pound cube steak, cut into 4 portions
  • ½ teaspoon freshly ground pepper, divided
  • 6 teaspoons extra-virgin olive oil, divided
  • 4 cups baby arugula, chopped
  • ¾ cup thinly sliced fresh basil leaves
  • 1 tablespoon fresh lemon juice, plus lemon wedges for garnish
  1. Combine tomatoes, onion and ¼ 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 ¼ teaspoon salt and ¼ 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 ¼ cup shaved cheese to the tomato mixture. Add the remaining ¼ 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.


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