Lemon-Herb Cubed Steaks

Name: Lemon-Herb Cubed Steaks
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams cubed beef steaks; 237 milliliters fine, dry breadcrumbs; 3 egg whites, lightly beaten; 1 teaspoons dried Italian seasoning; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 59 milliliters grated Parmesan cheese; 0 teaspoons freshly ground pepper; 0 teaspoons salt

Lemon-Herb Cubed Steaks might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 33g of protein, 10g of fat, and a total of 314 calories. valentin day will be even more special with this recipe. A mixture of pepper, breadcrumbs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. From preparation to the plate, this recipe takes around 26 minutes.

Instructions

Combine first 5 ingredients.

Combine egg whites, rind, and juice. Dip steaks into egg white mixture; dredge in breadcrumb mixture. Coat a nonstick skillet with cooking spray; place over medium heat.

Ingredients you will need

Cooking Spray

Breadcrumbs

Egg Whites

Steak

Juice

Beef

Dip

Equipment you will use

Frying Pan

Add steaks; cook 8 minutes on each side or until tender.

Ingredients you will need

Steak

Equipment

Frying Pan

Ingredients

Servings:

454grams

cubed beef steaks 237milliliters

fine, dry breadcrumbs 3

egg whites, lightly beaten 1teaspoons

dried Italian seasoning 2Tbsps

fresh lemon juice 1teaspoon

grated lemon rind 59milliliters

grated Parmesan cheese 0teaspoons

freshly ground pepper 0teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.