Wednesday, August 19, 2009

Steak Parmesan

Cube steak dressed up with a coating of seasoned bread crumbs and Parmesan cheese, browned and topped with pizza sauce, baked and then sprinkled with a bit more Parmesan.

Steak Parmesan

Steak Parmesan is a real family-pleaser that comes together quick, so you can get it prepped, cooked and on the table in under 45 minutes. I usually do 4 cube steaks, leaving leftovers for the two of us. For a family you'll probably want to do at least 6 to 8 cube steaks and increase some of the ingredients just slightly. This also works fantastic with a sprinkling of mozzarella on top, instead of the additional Parmesan.

Here, I served this with a side of parslied potatoes - just simply peeled and chopped potatoes, that have been boiled, then drained and tossed with melted butter, salt and pepper and parsley - Mama used to make those all the time. Add a simple mixed garden salad. Pan roasted potatoes would also be nice. Easy, simple, and quick. Dig in and enjoy.



Recipe: Steak Parmesan

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings


Ingredients
  • 2 tablespoons of bacon fat, vegetable or canola oil
  • 3/4 cup of Italian style bread crumbs
  • 1/2 to 3/4 cup of shredded Parmesan cheese, divided
  • Pinch of kosher salt
  • 6 turns of the pepper grinder
  • Couple shakes of Cajun seasoning (like Slap Ya Mama) or to taste, optional
  • 1 egg, beaten
  • 1/3 cup of milk
  • 4 to 6 cube steaks
  • 1-1/2 cups of pizza or marinara sauce
Instructions

Preheat the oven to 350 degrees F. Heat the bacon fat in a heavy bottomed skillet over a heat that is just over medium to medium high, until melted. Meanwhile, in a shallow dish combine the bread crumbs with half of the Parmesan cheese, reserving the other half of cheese; add the salt, pepper and Cajun seasoning to the bread crumbs. Beat the egg with the milk. Dip the cube steaks into the egg mixture and then dredge in the bread crumbs. Brown in the hot oil over medium heat for about 3 minutes per side. Remove to a baking dish.

Pour pizza or marinara sauce evenly over the tops of the cube steaks and bake at 350 degrees, uncovered, for about 20 to 25 minutes. Remove, sprinkle with remaining Parmesan, return to oven just long enough to melt cheese.

Cook's Notes: If using the pre-made beef fritter patties, brown the patties in the hot oil and put them into the baking dish. Then sprinkle the patties with half of the Parmesan cheese and top with the pizza sauce. Bake and sprinkle the top with the remaining cheese.

Variation: For Chicken Parmesan, substitute boneless, skinless chicken breasts, placing between layers of plastic wrap and using the flat side of a mallet, pound to an even thickness. Brown for about 3 minutes per side, transfer to the baking dish, top with marinara sauce and bake at 350 for about 20 minutes, or until chicken is cooked through. Top with Parmesan, return to oven just long enough to melt cheese.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from a Southern Living cookbook recipe.
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Posted by on August 19, 2009

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5 comments:

  1. I've never seen steak parmesan before- sounds great. I prefer steak or beef to chicken anyway so it sounds good to me!! Great picture. Love your blog! The Mississippi Mud bars look addictive too. I could eat some right now as a midnight snack : )

    ReplyDelete
  2. Looks wonderful! What's a cube steak, please? Is it manufactured meat or a specific cut?

    ReplyDelete
  3. Thanks Kim! This is a nice change from the usual and really is yummy with the pizza sauce instead of plain tomato based sauce.

    Hi Jan! Cube steak is usually round steak (or sometimes sirloin I think) that has been pounded to death with a meat mallet to tenderize it. You can do it yourself if you have some aggressions to take out, or it's available in most stores in the states already tenderized, which is what I prefer. It's easy to overdo it yourself and the butchers have a special machine they use. I have no idea how it got the name though!

    ReplyDelete
  4. Thanks Mary. It's good to understand the different names things have!

    ReplyDelete
  5. I thought I was the only one who made this! :) My husband loves veal parmesan. Veal is too expensive, and I don't eat veal. I came up with idea to use cube steaks as a substitute, and it works wonderfully. This is one of his favorite meals. I also make it with chicken often, too. Thanks for sharing!

    ReplyDelete

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