Cube Steak Milanese

Cube Steak Milanese requires roughly 45 minutes from start to finish. For $3.71 per serving, you get a main course that serves 4. One portion of this dish contains roughly 30g of protein, 26g of fat, and a total of 410 calories. If you have plum tomatoes, lemon juice, egg, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. It will be a hit at your valentin day event. 872 people were glad they tried this recipe. With a spoonacular score of 93%, this dish is super. Try Easy Swiss Steak: A Hearty Cube Steak, Cube Steak Parmigiana, and Cube Steak with Gravy for similar recipes.

Servings: 4

Preparation duration: 45 minutes

 

Ingredients:

4 cups baby arugula, chopped

1/2 cup plain dry breadcrumbs

1 egg, plus 1 egg white

3/4 cup thinly sliced fresh basil leaves

2 tablespoons minced fresh parsley, (optional)

1 tablespoon fresh lemon juice, plus lemon wedges for garnish

6 teaspoons extra-virgin olive oil, divided

1/4 cup grated Pecorino Romano, or Parmesan cheese plus 1/4 cup shaved (see Tip), divided

1/2 teaspoon freshly ground pepper, divided

4 plum tomatoes, seeded and chopped

1/2 cup diced red onion

1/2 teaspoon salt, divided

1 pound cube steak, cut into 4 servings

Equipments:

bowl

whisk

frying pan

aluminum foil

Cooking instruction summary:

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.

 

Step by step:


1. Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.

2. Whisk egg and egg white in a shallow dish.

3. 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.

4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

5. 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.

6. Transfer to a plate; tent with foil to keep warm.

7. Add 1/4 cup shaved cheese to the tomato mixture.

8. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine.

9. Serve the steaks on beds of the arugula-tomato salad.

10. Garnish with lemon wedges.


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