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
Equipment:
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.
Nutrition Information:
covered percent of daily need
