|2 servings||calories per servings 690||protein serving 43 g||carbs per serving 68 g||total fat per serving 26 g|
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.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||4 g|
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
Prepare your mise en place: Halve tomatoes. Coarsely chop olives. Halve lemon, and juice 1 half; reserve other half for garnish.
In a small bowl, combine tomatoes, olives, capers, lemon juice and 1 teaspoon olive oil. Season to taste with black pepper.
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.
When pasta water comes to a boil, stir in pappardelle. Return to a boil and cook, stirring occasionally, until al dente, about 8 minutes.
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.
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.
Add remaining Parmesan and tomato mixture to pasta, and toss to combine. Divide between 2 plates.
Top pasta with warm cube steak. Squeeze remaining lemon half over top, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...