Cube Steak Milanese

If you’re looking for an easy Italian-inspired dinner that’s a step up from your usual weeknight routine but still totally doable, this Cube Steak Milanese is it. Crispy, golden breaded steak paired with a fresh, lemony arugula salad is one of those simple combinations that just works every single time.

This recipe takes an affordable cut of beef and turns it into something restaurant-worthy.

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This recipe takes an affordable cut of beef and turns it into something restaurant-worthy. The crunchy coating, the bright tomatoes, the peppery greens, and that hit of lemon make this a perfect warm-weather dinner or a light yet satisfying meal any time of year. It’s quick, fresh, and full of flavor, which makes it ideal for busy nights or casual entertaining.

Ingredients

• 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
• 1/4 cup shaved Pecorino Romano or Parmesan cheese
• 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
• Lemon wedges for serving

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How It Comes Together

• In a large bowl combine chopped tomatoes, diced red onion, 1/4 teaspoon salt
• Let this sit while you prepare the rest to bring out the juices and flavor
• In a shallow dish whisk together egg, egg white
• In another shallow dish combine breadcrumbs, grated cheese, parsley if using
• Season the cube steak with remaining salt and half of the pepper
• Dip each piece of steak into the egg mixture, letting excess drip off
• Press into breadcrumb mixture, coating both sides well
• Heat 2 teaspoons olive oil in a large skillet over medium heat
• Add steaks and cook about 3 minutes until golden and crispy
• Flip, add another teaspoon of oil, and cook 3 to 4 minutes more until cooked through
• Transfer steaks to a plate and loosely tent with foil to keep warm
• To the tomato mixture add shaved cheese, remaining pepper, remaining olive oil, arugula, basil, lemon juice
• Toss everything together until lightly dressed
• Serve each steak over a generous bed of the salad
• Finish with fresh lemon wedges

Tips For Entertaining

• This dish works beautifully for a casual dinner party or warm-weather gathering.
• Serve on a large platter with the salad spread out and steaks layered on top
• Add extra shaved cheese and lemon wedges for a simple but beautiful finish
• Pair with crusty bread or a light pasta
• Offer a crisp white wine or sparkling water with lemon
• Prep the tomato mixture ahead and toss everything together right before serving

This Cube Steak Milanese is fresh, crisp, and packed with flavor. It’s the kind of simple, satisfying dinner that feels special without requiring a ton of effort, making it one you’ll come back to again and again.

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Cube Steak Milanese

Servings 4

Ingredients

• 4 plum tomatoes chopped
• ½ cup red onion diced
• ½ teaspoon salt divided
• 1 egg plus 1 egg white
• ½ cup breadcrumbs
• ¼ cup grated Pecorino Romano or Parmesan
• 1/4 cup shaved cheese
• 2 tablespoons parsley optional
• 1 pound cube steak
• ½ teaspoon pepper divided
• 6 teaspoons olive oil divided
• 4 cups arugula chopped
• ¾ cup basil sliced
• 1 tablespoon lemon juice
• Lemon wedges

Instructions

1. Combine tomatoes onion and half the salt in a bowl

2. Whisk egg and egg white in a shallow dish

3. Combine breadcrumbs grated cheese and parsley in another dish

4. Season steak with remaining salt and pepper

5. Dip steak in egg then coat in breadcrumb mixture

6. Heat oil in skillet and cook steaks until golden and cooked through

7. Let rest briefly

8. Add remaining ingredients to tomato mixture and toss

9. Serve steak over salad with lemon wedges