Fine Cooking Magazine - November/December 2020

Servings: 4

A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.

Ingredients

1 lb. ripe tomatoes, cut into medium dice (about 3 cups)
5 Tbs. extra-virgin olive oil
1/4 cup finely chopped white onion
1 Tbs. red wine vinegar
2 tsp. chopped fresh oregano
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
4 beef cube steaks (1 to 1-1/4 lb. total)
1-1/2 oz. (1/3 cup) all-purpose flour
3 large eggs
1-1/2 cups plain panko
3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)

Calories (kcal) : 430
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 6
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 16
Cholesterol (mg): 170
Sodium (mg): 620
Carbohydrates (g): 18
Fiber (g): 2
Protein (g): 30

Preparation

Combine the tomatoes, 1 Tbs. of the oil, the onion, vinegar, oregano, garlic, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
Season the steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Put the flour in a shallow dish, beat the eggs in a second shallow dish, and combine the panko and Parmigiano in a third shallow dish. Dredge the steaks in the flour, then in the egg, letting any excess drip back into the dish, and then in the breadcrumb mixture.
Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the steaks, flipping once, until nicely browned and just cooked through, 4 to 6 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining steaks and 2 Tbs. oil. Serve the steaks topped with the salsa.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Tomatoes
IN THIS RECIPE
Onions
IN THIS RECIPE
Red Wine Vinegar
FEATURED
Artichokes

Reviews

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Reviews (2 reviews)

Altmankara | 09/25/2013
This recipe was super-fast to cook, and VERY delicious! My husband said it's on his "favorite list". Ha!I ended up using white balsamic instead of white vinegar and dried oregano instead of fresh. Also I prefer halved cherry tomatoes over diced big ones. Then I sprinkled a little fresh parmesan on top of everything. Seriously delicious!
quenhal | 08/07/2013
Excellent and simple

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What We're Cooking Now

Name: Parmesan-Panko Steaks with Fresh Tomato Salsa
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. ripe tomatoes, cut into medium dice (about 3 cups); 5 Tbs. extra-virgin olive oil; 1/4 cup finely chopped white onion; 1 Tbs. red wine vinegar; 2 tsp. chopped fresh oregano; 1 medium clove garlic, minced; Kosher salt and freshly ground black pepper; 4 beef cube steaks (1 to 1-1/4 lb. total); 1-1/2 oz. (1/3 cup) all-purpose flour; 3 large eggs; 1-1/2 cups plain panko; 3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)