Best Cubed Steaks Parmigiana Recipes

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CUBE STEAKS PARMIGIANA WITH FRESH TOMATO SAUCE



Cube Steaks Parmigiana with Fresh Tomato Sauce image

This is a twist on chicken Parmigiana, and because cube steaks are already thin, there's no need to pound them, saving on prep time.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 cloves garlic, minced
8 Roma tomatoes - peeled, seeded, and chopped
1 tablespoon tomato paste
salt and ground black pepper to taste
¼ cup fresh basil leaves, thinly sliced
4 cube steaks
salt and ground black pepper to taste
½ cup all-purpose flour
½ teaspoon garlic salt
2 eggs
1 cup garlic-and-herb panko bread crumbs
1 tablespoon vegetable oil, or as needed
1 (8 ounce) package fresh mozzarella, thinly sliced

Steps:

  • Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
  • Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
  • Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
  • Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
  • Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

Nutrition Facts : Calories 710.4 calories, Carbohydrate 38.2 g, Cholesterol 170.6 mg, Fat 42.7 g, Fiber 2.2 g, Protein 42.7 g, SaturatedFat 12.1 g, Sodium 1201.8 mg, Sugar 4.7 g

CUBE STEAK PARMIGIANA



Cube Steak Parmigiana image

Make and share this Cube Steak Parmigiana recipe from Food.com.

Provided by DrGaellon

Categories     Deer

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons water
1/2 cup Italian seasoned breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (4 ounce) beef cube steaks or 4 (4 ounce) venison steak
2 cups marinara sauce, jarred or homemade
4 ounces mozzarella cheese, shredded
1/3 cup grated parmesan cheese
1/2 teaspoon dried oregano

Steps:

  • Preheat the oven to 350°F In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the egg and water with a fork. In a third bowl or shallow dish, mix together the bread crumbs, 1/3 cup of Parmesan cheese, basil and oregano.
  • Heat the oil in a large skillet over medium heat. Pound steaks lightly with meat tenderizer or kitchen mallet. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the bread crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish, top with marinara sauce and cover with foil.
  • Bake for 25 minutes in the preheated oven. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake uncovered for 25 more minutes. Serve with pasta.

Nutrition Facts : Calories 606.5, Fat 34.1, SaturatedFat 11.9, Cholesterol 157, Sodium 1677.7, Carbohydrate 30.4, Fiber 1.6, Sugar 12.5, Protein 43

CUBE STEAK PARMESAN



Cube Steak Parmesan image

This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!

Provided by SMR012

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 16

3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
2 tablespoons water
⅓ cup crushed saltine crackers
⅓ cup grated Parmesan cheese
½ teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 ¼ cups canned tomato sauce
2 ¼ teaspoons white sugar
½ teaspoon dried oregano, divided
¼ teaspoon garlic powder
4 slices mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
  • Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
  • Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 17.1 g, Cholesterol 153.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 32.5 g, SaturatedFat 10.3 g, Sodium 1249.5 mg, Sugar 6.1 g

CUBE STEAKS PARMIGIANA



Cube Steaks Parmigiana image

This recipe was adapted from one that came from Sarah Befort in Hays, Kansas, and was published in Taste of Home.

Provided by Juliesmom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 medium eggs
3 tablespoons water
1/3 cup finely crushed saltine (about 10 crackers)
1/3 cup grated parmesan cheese
1/2 teaspoon dried basil
4 beef cube steaks (1 pound)
3 tablespoons vegetable oil
1 1/4 cups tomato sauce
1 teaspoon brown sugar, to taste
1 teaspoon dried onion flakes
1/2 teaspoon dried oregano, divided
1/2 teaspoon additional dried basil
1 teaspoon minced roasted garlic or 1/2 teaspoon garlic powder, to taste
4 slices mozzarella cheese
1/3 cup additional freshly grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees F; pan spray a 13x9x2-inch baking dish.
  • In a large shallow dish, combine the flour, salt, and pepper.
  • Crack the eggs into a small bowl, add the water, and beat well; pour into shallow dish.
  • In another bowl, combine the crushed crackers, 1/3 cup grated Parmesan, and 1/2 teaspoon basil; stir well, then pour into shallow dish.
  • Dredge each steak in the flour mixture, coating well, then in the eggs, then in the cracker mixture, gently patting the coating onto the meat.
  • Heat a large skillet over medium high heat, add the oil, and saute the coated steaks until browned, about 3 minutes per side.
  • Place the browned steaks in the sprayed baking dish and bake uncovered at 375 degrees F for 25 minutes (leave the oven on when done).
  • In a bowl combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil, and garlic.
  • Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
  • Top each steak with a generous slice of mozzarella, sprinkle with the freshly grated (shredded is good, too) Parmesan, and sprinkle with the remaining oregano.
  • Bake for about 3 minuntes until cheese are melted to your preference.
  • Serve with lightly buttered fettuccini or fettuccini Alfredo, a nice green salad, and garlic bread.

CUBE STEAK PARMESAN OVER SPAGHETTI



Cube Steak Parmesan Over Spaghetti image

If you're looking for an easy dinner recipe, try this Cube Steak Parmesan. It reminds us of spaghetti with a ground meat sauce. Panko crumbs form a lovely golden brown crust on the cube steaks. Michael suggests serving with spaghetti but you can really serve it with your favorite pasta. Serve with some garlic bread for a super...

Provided by Michael Jordan

Categories     Steaks and Chops

Time 1h25m

Number Of Ingredients 12

1 pkg cubed steak (large family pack)
1 box Panko bread crumbs (8 oz)
5 large eggs
2 can(s) Hunts Pasta Sauce (garlic & herb, 26 oz each)
3 Tbsp oregano, dried
3 Tbsp basil
1 Tbsp garlic powder
2 tsp salt and pepper
1 pkg mozzarella cheese slices
4 Tbsp parsley flakes (for topping)
1 pkg pasta of choice
1 can(s) grated Parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees. In a large bowl combine 2 cans of Hunt's pasta sauce and 2 tablespoons of oregano, basil, garlic powder & Parmesan cheese. Mix well.
  • 2. To enhance the flavors, heat in the microwave for about 5 minutes and stir again. Set aside.
  • 3. Season your tenderized cube steaks with salt and pepper. Set aside.
  • 4. Whisk the eggs and use them for your egg wash.
  • 5. Set up to 9x13 cake pans. One with the Panko bread crumbs and the other for your egg wash.
  • 6. In a large frying pan, add about an inch of vegetable oil and heat on medium-high.
  • 7. Then dredge the steaks in the egg.
  • 8. Coat both sides in the Panko crumbs.
  • 9. Then fry them until a golden brown on both sides.
  • 10. Usually about 6-7 minutes per side.
  • 11. As they come out of the pan, sprinkle a generous portion of Parmesan cheese on top of each one. Set aside until all are done.
  • 12. Place cooked steaks in a 9x13 glass cake pan and pour a little sauce over each one. Just enough to cover the top of them.
  • 13. Add a slice of cheese on top of each.
  • 14. Spoon a little more sauce on top.
  • 15. Sprinkle with parsley flakes and the rest of the oregano.
  • 16. Bake in the oven for 25 minutes or until cheese is melted.
  • 17. While the steaks are baking prepare your pasta.
  • 18. Put a helping of pasta on a plate. Put steak on top. Add more sauce, if desired. Note: Serve with homemade garlic toast and a nice salad of your choice.

CUBED STEAKS PARMIGIANA



Cubed Steaks Parmigiana image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 478 calories, Fat 27g fat (10g saturated fat), Cholesterol 202mg cholesterol, Sodium 1116mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.

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