Cube Steak Milanese
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
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 & NOTES
Tip: Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.
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.
Nutrition Bonus: Vitamin A (30% daily value), Vitamin C & Iron (25% dv), Folate (16% dv), Calcium (15% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 4 medium-fat meat