Cube Steak Parmesan

Cube Steak Parmesan

379
SMR012 0

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

1 h servings 458 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

379
  1. 503 Ratings

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Most helpful positive review

Tasty. I like cube steaks but there doesn’t seem to be many ways to fix them. I’d give this 5 stars for concept and flavor and I’ll probably make it again. But I gave it only 4 stars for ingredi...

Most helpful critical review

A lot of work for a fair result. Next time, I'll use a quart jar of canned tomatoes instead of a pint jar.

Tasty. I like cube steaks but there doesn’t seem to be many ways to fix them. I’d give this 5 stars for concept and flavor and I’ll probably make it again. But I gave it only 4 stars for ingredi...

Can I say Yum. I did change a few things, didn't have crackers, so breaded it flour/garlic salt combo, egg and then italian seasoned bread crumbs which works well with the recipe anyways. As p...

OH MY WORD! I have used this recipe several times. I have a catering business on the side and even my customers liked it. My husband and I use the breading recipe (first 9 ingredients) for ch...

I'm giving this 5 stars because my husband really liked it. I would have only given it 3 stars. I will make it again, but I will change a few things. For starters, I didn't think the cubed st...

This is a good dish. I did change some things though. I used bread crumbs seasoned with Italian seasoning since I didn't have any crackers and I used store bought sauce. Overall, this was a real...

I am trying to use up what I have in the freezer, and I had some boneless, skinless chicken breasts that had been run through a tenderizer. They had the same bumpily appearance as a cube steak,...

Really great recipe! I used Italian seasoned breadcrumbs in place of the crushed saltines. Tasted great... the whole family loved this one!

awesome with venison.

This was good but a little bland. I will use spaghetti sauce instead of plain tomato sauce next time. Also, it seemed like something was missing.....should be recommended to be served with spa...