Subj : BH&G 1711
To   : ALL
From : DAVE DRUM
Date : Thu Feb 04 2021 13:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cube Steak Milanese
 Categories: Beef, Vegetables, Citrus, Cheese, Herbs
      Yield: 4 Servings
 
      4    Plum tomatoes; seeded,
           - chopped
    1/2 c  Diced red onion
    1/2 ts Salt, divided
      1 lg Egg; + 1 egg white
    1/2 c  Plain dry breadcrumbs
    1/4 c  Grated Pecorino Romano
           - Parmesan cheese; + 1/4 cup
           - shaved, divided
      2 tb Minced fresh parsley; (opt)
      1 lb Cube steak; in 4 portions
    1/2 ts Fresh ground pepper;
           - divided
      6 ts Extra-virgin olive oil;
           - divided
      4 c  Baby arugula; chopped
    3/4 c  Thin sliced fresh basil
           - leaves
      1 tb Fresh lemon juice; + 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.
  
  Tip: Use a vegetable peeler to shave hard Italian cheese,
  such as Parmesan or Pecorino Romano.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 09 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Belgian food is just French food with German finesse
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