Best Cube Steak Milanese Recipes

CUBE STEAK MILANESE image

Provided by Ellen Bales @Starwriter

Categories Beef

Number Of Ingredients 13

4 - plum tomatoes, seeded and chopped
1/2 cup(s) diced red onion
1/2 teaspoon(s) salt, divided
1 - egg, plus 1 egg white
1/2 cup(s) plain dry breadcrumbs
1/4 cup(s) grated pecorino romano - or - parmesan cheese, plus 1/4 cup shaved, divided
2 tablespoon(s) minced fresh parsley (optional)
1 pound(s) cube steak, cut into 4 portions
1/2 teaspoon(s) freshly ground pepper, divided
6 teaspoon(s) extra-virgin olive oil, divided
4 cup(s) baby arugula, chopped
3/4 cup(s) thinly sliced fresh basil leaves
1 tablespoon(s) fresh lemon juice, plus lemon wedges for garnish

Steps:

In a large bowl, combine tomatoes, onion, and 1/4 tsp. salt.
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 tsp. salt and 1/4 tsp. 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 well.
In a large non-stick skillet over medium heat, heat 2 tsp. oil. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn, add 1 tsp. oil, and cook another 3 or 4 minutes.
At this point, they would be done to some people's liking, but I prefer to cover and cook on low for at least another 20-25 minutes.
When steaks are tender, transfer to a foil-tented plate to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 tsp. pepper, remaining 3 tsp. oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on arugula-tomato salad. Garnish with lemon wedges and shaved cheese.

Cube Steak Milanese image

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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.
Tips:
Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.