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About the Dish

  • Salad Tomatoes

    Salad Tomatoes

  • Olives

    Olives

  • Capers

    Capers

  • Lemon

    Lemon

  • Eggs

    Eggs

  • Panko

    Panko

  • Parmesan Cheese

    Parmesan Cheese

  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • Cube Steak

    Cube Steak

  • Pappardelle Pasta

    Pappardelle Pasta

  • Arugula

    Arugula

METHOD

1
Fill a large sauce pot two-thirds full of water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water
2
Prepare your mise en place: Halve tomatoes. Coarsely chop olives. Halve lemon, and juice 1 half; reserve other half for garnish.
3
In a small bowl, combine tomatoes, olives, capers, lemon juice and 1 teaspoon olive oil. Season to taste with black pepper.
4
On a plate, whisk egg with 1 tablespoon water. On a second plate, stir together panko, 2 tablespoons Parmesan and Tuscan seasoning. Season cube steak all over with total 1/4 teaspoon kosher salt and pepper to taste. Coat cube steak in egg and then in panko mixture, pressing firmly to help it adhere. Set aside on a clean plate.
5
When pasta water comes to a boil, stir in pappardelle. Return to a boil and cook, stirring occasionally, until al dente, about 8 minutes.
6
While pasta cooks, place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is shimmering, add cube steak. Cook without disturbing until deeply browned on bottom, about 3 minutes. Flip and cook until deeply browned on other side, about 2 minutes more. Transfer to a plate.
7
Drain pappardelle in a colander. Place arugula in the still-warm pasta cooking pot, off heat. Add drained pasta, and toss and stir with tongs to lightly wilt arugula.
8
Add remaining Parmesan and tomato mixture to pasta, and toss to combine. Divide between 2 plates.
9
Top pasta with warm cube steak. Squeeze remaining lemon half over top, and enjoy!