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Cube Steak Milanese

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Related tags
main-dish low carb nut free dinner italian
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
51%
CHOL
201%
SOD
36%

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Ingredients for 4 servings

4 plum tomatoes, seeded and chopped

1/2 cup diced red onion

1/2 teaspoon salt, divided

1 egg plus 1 egg white

1/2 cup plain dry breadcrumbs

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

2 tablespoons minced fresh parsley (optional)

1 pound cube steak, cut into 4 portions

1/2 teaspoon freshly ground pepper, divided

6 teaspoons extra-virgin olive oil, divided

4 cups baby arugula, chopped

3/4 cup thinly sliced fresh basil leaves

1 tablespoon fresh lemon juice, plus lemon wedges for garnish

Preparation

1.

Combine tomatoes, onion and 1/4 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 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.

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 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.

View instructions at
PersonalRecipe

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