Cube Steak Milanese with Pappardelle Pasta & Wilted Arugula
Cube steak is a thin cut of top round beef a butcher runs through a machine that makes dozens of little cross-hatch cuts that tenderize the meat. In this recipe, the meat is cooked Milanese-style, a classic Italian technique for sauteeing panko-dredged cutlets in olive oil until browned and crisp. It’s served on a bed of pappardelle tossed with lightly wilted arugula, sweet tomatoes, and a generous squeeze of lemon. Capers and olives lend additional tang as an uplifting finish to the dish.