3 tbs. unsalted butter
1½ cups country-style white bread cubes (1/2-inch cubes)
1/2 tsp. coarsely cracked black pepper
Oil, for frying
4 oz. fingerling potatoes, thinly sliced
ó cups thinly sliced onion strings
1 cup plus 2 tsp. flour, divided
1 tbs. Healthy Solutions Savory Meatloaf spice bend
1/2 tsp. cayenne pepper
2 eggs, beaten
10 oz. cube steak
4 cups mixed greens (such as romaine lettuce and spring mix)
1 medium or 2 small ripe tomatoes, cut in wedges
1/3 cup chunky blue cheese dressing, plus more if desired
Melt butter in a skillet over medium heat. Add bread cubes and black pepper. Toss well and sauté until croutons are lightly browned and crisp, about 12 minutes. Sprinkle lightly with salt and let cool completely.
Heat 1 Tbs. oil in a large cast iron skillet over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until potatoes are tender and cooked through for 8 – 10 minutes. Remove potatoes from skillet and set aside.
Toss onion strings with 2 tsp. flour and add to hot skillet. Sauté until the onions are browned, about 5 minutes. Remove from skillet, drain on paper towels, and sprinkle lightly with salt.
Add additional oil to the skillet to come halfway up the side of the skillet. Heat oil to 375º.
While the oil is heating, mix 1 cup flour with the Savory Meatloaf spice blend and cayenne pepper and place in a shallow bowl or pie plate.
Place the beaten eggs in another shallow bowl. Dip the cube steaks in the flour, egg, and flour again. Fry the steaks until deep golden brown, about 3 – 5 minutes per side. Drain on paper towels and cut into strips.
In a large bowl, toss mixed greens, tomatoes, potatoes, and half
the dressing. Divide salad between two plates, top with steak strips, fried onions, and croutons. Top with remaining dressing, if desired.