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Cubed Steaks Parmigiana Recipe
Cubed Steaks Parmigiana Recipe photo by Taste of Home

Cubed Steaks Parmigiana Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cubed Steaks Parmigiana in Taste of Home October/November 2004, p30

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Cubed Steaks Parmigiana

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 10, 2014

Excellent. The family loved it. I suggest leaving out the sugar.

MY REVIEW
Reviewed Jun. 5, 2014

Definitely not something that I will make again. But then, I still haven't found a good way to prepare cube steak.

MY REVIEW
Reviewed Mar. 20, 2013

We had this for dinner tonight and thought it was very good. I followed the directions exactly except I did not add sugar to the tomato sauce as we don't like sweet spaghetti sauce. I would definitely make this again.

MY REVIEW
Reviewed Feb. 28, 2013

Love his recipe. It is one of my staples.

MY REVIEW
Reviewed Nov. 6, 2012

Best recipe I've found for cube steak.

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