Ingredients

• 4 plum tomatoes, seeded and chopped
• 1/2 cup diced red onion
• 1/2 teaspoon salt, divided
• 1 egg, plus 1 egg white
• 1/2 cup plain dry breadcrumbs
• 1/4 cup grated Pecorino Romano, or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
• 2 tablespoon minced fresh parsley, (optional)
• 1 pound cube steak, cut into 4 portions
• 1/2 teaspoon freshly ground pepper, divided
• 6 teaspoons extra-virgin olive oil, divided
• 4 cups baby arugula, chopped
• 3/4 cup thinly sliced fresh basil leaves
• 1 tablespoon fresh lemon juice, plus lemon wedges for garnish

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Cooking Directions

Step 1

Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.

Step 2

Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.

Step 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.

Step 4

Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.