Cube steak milanese

Dinner tonight, October 15, 2015
Absolute delicious, and tasty dish, great for any dinner party
4 serving
  • 4 plum tomatoes, seeded and chopped
  • ½ cup diced red onion
  • ½ teaspoon salt, divided
  • 1 egg, plus 1 egg white
  • ½ cup panko
  • ¼ cup grated Parmesan cheese
  • ¼ cup shaved Parmesan cheese
  • 2 tablespoons minced fresh parsley, (optional)
  • 1 lb. 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 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.

Nutritional notes:
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.

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