Ingredients
4 seeded and chopped plum tomatoes
1/2 cup red onion, diced
1/2 teaspoon salt, divided
1 cage free, organic egg, plus 1 cage free, organic egg white
1/2 cup plain dry breadcrumbs
1/2 cup grated Parmesan cheese divided into half
2 tablespoons fresh parsley, minced
1 pound cube steak, from grass fed beef, cut into 4 pieces
1/2 teaspoon pepper, freshly ground, divided
6 teaspoons olive oil, extra-virgin, divided
4 cups chopped baby arugula
3/4 cup fresh basil leaves, thinly sliced
1 tablespoon fresh lemon juice
lemon wedges for garnish
How to Make It
- In a large bowl, mix tomatoes, onion and 1/4 teaspoon salt.
- In a shallow dish or bowl, whip egg and egg white with a whisk.
- In another shallow dish or bowl, mix breadcrumbs, grated cheese and parsley. Use 1/4 teaspoon salt and 1/4 teaspoon pepper to season steak.
- Roll each piece of meat into the egg mixture.
- Allow excess egg to drip off into the dish or bowl.
- Roll meat pieces in the breadcrumb concoction. Coat both sides.
- In a large nonstick skillet or frying pan, heat 2 teaspoons oil over medium heat.
- Toss in the steaks, cooking about 3 minutes or until first side is golden brown. Flip the steaks over.
- Add 1 teaspoon more oil to pan. Continue cooking for 3 to 4 minutes more or until the steaks are cooked through.
- Transfer over to a platter. Use aluminum foil as a tent to keep meat warm.
- Mix in 1/4 cup shaved cheese with the tomato mixture.
- Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice. Toss well to combine.
Serve the meat on arugula-tomato salad beds and use lemon wedges to garnish.
Serves: 4
Adapted from: http://www.lifescript.com/special/meal_makeovers/dinner/recipes/cube_steak_milanese.aspx
