How To Prepare
Combine tomatoes and onion in a large bowl.
2.
Whisk egg white in a shallow dish. Combine potato flour, salt-free seasoning, and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon pepper. Dip each piece into the egg white, allowing excess to drip off into the dish, then dip in the potato flour mixture and turn to coat.
3.
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.
4.
Add remaining 1/4 teaspoon pepper to the tomato mixture, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
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Cube Steak Milanese
How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Place 1/4 cup potato flour on a large plate. Place egg whites in a shallow dish. Whisk 1/2 cup potato flour and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the seasoned flour mixture.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
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Chicken-Fried Steak Gravy Light
