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
Cubed Steaks Parmigiana
Prep Time
20 min
Cook Time
40 min
Yield
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 cube 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.
- Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until 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.
Nutrition Facts
4 ounce-weight: 478 calories, 27g fat (10g saturated fat), 202mg cholesterol, 1116mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 42g protein.
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