Cubed Steak Parmigiana

Serves: 6
Total Calories: 680


8 tablespoons butter or margarine
6 slices Italian breads
4 tablespoons Parmesan cheese grated
1 pound beef cubed steak
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon oregano
1/4 teaspoon garlic salt
2 tablespoons vegetable oil
2 eggs
1 cup bread crumbs plain dry
1 cup spaghetti sauce with mushrooms with mushrooms
1 cup mozzarella cheese shredded (about 4 oz.)


Preheat broiler. In a 10-inch skillet over medium heat, melt 4 tablespoons of the butter or margarine. Dip one side of each slice of bread into skillet to coat lightly. Sprinkle buttered sides with a total of 2 tablespoons of the Parmesan cheese. Place, cheese-side up, on a baking sheet and broil 5 to 6 inches from heat source for 2 to 3 minutes or until golden brown set aside.

Meanwhile, cut steaks into six serving-size pieces. In a small bowl, mix basil, oregano and garlic salt. Sprinkle both sides of steaks evenly with mixture.

In skillet over medium-high heat, heat 2 tablespoons of the butter or margarine and 1 tablespoon of the oil. In a shallow dish, beat eggs. In another shallow dish, place bread crumbs. Dip meat into egg, then into bread crumbs to coat evenly. Pan-fry half of the meat at a time, turning once during cooking, until well browned, using remaining butter or margarine and oil as needed.

Place meat in a shallow broiler-proof serving dish. Spoon sauce over. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan cheese. Broil 5 to 6 inches from heat source for 3 minutes or until cheese is lightly browned. Sprinkle bread with minced parsley if desired and place bread around edge of dish.

Nutritional Facts:

Serves: 6
Total Calories: 680
Calories from Fat: 396

This Cubed Steak Parmigiana recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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