Cubed Steaks Parmigiana Recipe

Are you tired of chicken fried steak? This recipe dresses up cubed steaks Italian-style with cheese, tomato sauce, basil and oregano. My husband and I like this main dish with a side of fettuccine Alfredo.—Sarah Befort Hays, Kansas

Cubed Steaks Parmigiana Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 3

    tablespoons all-purpose flour

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    eggs

  • 3

    tablespoons water

  • cup finely crushed saltines

  • cup grated Parmesan cheese

  • ½

    teaspoon dried basil

  • 4

    beef cubed steaks (4 ounces each)

  • 3

    tablespoons canola oil

  • 1-¼

    cups tomato sauce

  • 2-¼

    teaspoons sugar

  • ½

    teaspoon dried oregano, divided

  • ¼

    teaspoon garlic powder

  • 4

    slices part-skim mozzarella cheese

  • cup shredded Parmesan cheese

Directions

Directions •In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. •Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side. •Arrange steaks in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer. •Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings. Nutritional Facts 1 serving (4 ounces) equals 478 calories, 27 g fat (10 g saturated fat), 202 mg cholesterol, 1,116 mg sodium, 16 g carbohydrate, 1 g fiber, 42 g protein. Originally published as Cubed Steaks Parmigiana in Taste of Home October/November 2004, p30 Parmesan Pointers When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated. Full-Bodied Red Wine Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Nutrition

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