Cube Steak Milanese

Ingredients

1/2 cup plain dry breadcrumbs (I actually used Matzo meal)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound cube steak, cut into 4 portions
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
6 teaspoons extra-virgin olive oil, divided

Directions

1. 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.
2. 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.

   

A little side note on this recipe. I have never made cube steak without out coating it with eggs, milk, flour, tons of salt and pepper, and then frying it in vegetable oil. Not healthy, I know...and not real flavorful, either. So, I embarked on a personal mission to find a better way to cook cube steak. Enter this recipe. It was better, but did not have the "wow" factor I was looking for. The original recipe, taken from Eating Well did have a salad with it, and I chose not to make it. Perhaps that would have helped. Here's my modified version for just the meat.