Cube Steak Milanese Recipes

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.

Steps:

• In a shallow bowl, beat lightly egg and water.
• In another shallow bowl, combine bread crumbs and Parmesan cheese.
• Season cube steaks with salt and pepper.
• Taking one steak at a time, dip into the egg mixture, coating both sides, then into the bread crumb mixture, again coating both sides.
• Place coated steaks on a plate or cookie sheet.
• In a large skillet, heat olive oil.
• When oil is hot, add steaks and cook for 2-3 minutes.
• Turn steaks and cook an additional 2-3 minutes.
• Transfer steaks to a clean plate.
• Add wine and scrap up any brown bits from the pan.
• Allow sauce to thicken and reduce to a thin syrup.
• Return steaks to pan and flip to coat.
• Remove steaks and garnish with chopped tomatoes and parsley.

Steps:

• Pound boneless steaks thin, ¼ inch.
• In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
• Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
• In a large nonstick skillet, heat oil to a depth of about ¼ inch.
• Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.