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Cubed Steaks Parmigiana

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