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Cubed Steaks Parmigiana

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

4 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3 tablespoons water
1/3 cup finely crushed saltines
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
4 beef cubed steaks (4 ounces each)
3 tablespoons canola oil
1-1/4 cups tomato sauce
2-1/4 teaspoons sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

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.

2 of 2

Cubed Steaks Parmigiana (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.