Cube Steak Parmesan

Serving Size: 4

1 lb cube steak
3 tablespoons all-purpose flour
salt and black pepper, to taste
2 eggs
2 tablespoons water
1/3 cup bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon dried basil
3 tablespoons vegetable oil
2 cups tomato sauce
2 1/2 teaspoons sugar
1 teaspoon oregano, divided
1/2 teaspoon garlic powder
4 slices mozzarella cheese

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine flour, salt and pepper. In another bowl combine eggs and water, whisk until smooth. In a third bowl mix together the bread crumbs, Parmesan cheese and basil.
3. In a large skillet heat the oil over medium heat. Dredge the cube steaks through the flour, dip into egg mixture and coat with the bread crumb mixture. Place them in the skillet, fry until browned on each side.
4. Place cube steaks in a greased casserole dish and place in oven. Bake for 20 minutes.
5. Meanwhile, in a medium bowl stir together the tomato sauce, sugar, 1/2 teaspoon oregano and garlic powder. After cube steaks have baked for the 20 minutes spoon this sauce over each. Top each steak with a slice of mozzarella and bake for another 5 minutes or until sauce is hot.
6. Serve with spaghetti noodles or mashed potatoes.

photo credit: Fauxlaroid

Beef Cube Steak with Arugula Salad

Serving Size: 4



1 lb. beef cube steak, cut into 4 portions

1 10 oz. can diced tomatoes

½ cup red onion, diced

salt and pepper, to taste

1 egg

1 egg white

½ cup plain breadcrumbs

¼ parmesan cheese, grated

¼ cup romano cheese, grated

2 tablespoons fresh parsley, finely chopped

6 teaspoons olive oil, divided

4 cups arugula, chopped

¾ cup fresh basil, thinly sliced

½ a lemon, juiced



  1. In a large mixing bowl combine tomatoes, onion and ¼ teaspoon salt.
  2. In a shallow dish combine egg and egg white, whisk until smooth.
  3. In another shallow dish combine breadcrumbs, parmesan cheese and parsley.
  4. Season cube steak with salt and pepper. Dip each piece in the egg mixture, followed by the breadcrumb mixture.
  5. In a large skillet heat 3 teaspoons of olive oil over medium heat. Add cube steaks, cook for 3 minutes on each side. Remove from skillet, set aside and keep warm.
  6. Add Romano cheese to the tomato mixture. Add remaining 3 teaspoons of olive oil, arugula, basil and lemon juice. Toss until well coated.
  7. Serve cube steaks on top of the arugula and tomato salad.

Cube Steak Parmesan

Cube Steak Parmesan

Cube Steak Parmesan

Serving Size: 4



            4 beef cube steaks

            5 tablespoons all-purpose flour

            ½ teaspoon salt

            ½ teaspoon pepper

            2 eggs

            2 tablespoons milk

            ½ cup Italian seasoned bread crumbs

            1 cup grated parmesan cheese

            4 slices mozzarella cheese

            2 teaspoons dried basil

            3 tablespoons olive oil

            15 oz. can tomato sauce

            2 teaspoons sugar

            2 teaspoons dried oregano

            1 teaspoon garlic powder



  1. Preheat oven to 350 degrees F.
  2. In a small mixing bowl combine flour, salt and pepper. In a second bowl combine eggs and milk, whisk until smooth. In a third bowl combine bread crumbs, ½ cup of parmesan cheese and basil.
  3. In a large skillet add olive oil over medium-high heat. Coat cube steaks with flour mixture, then dip in egg mixture and coat again in bread crumb mixture. Place steaks in skillet, brown on both sides and remove quickly.
  4. Transfer to 13 x 9 greased glass baking dish.
  5. In another bowl combine tomato sauce, sugar, 1 teaspoon of oregano and garlic powder. Pour this mixture over the steaks. Place in oven and let bake 25 minutes.
  6. Place a slice of mozzarella on each steak. Add remaining parmesan and oregano on top. Bake for additional 5 minutes, until cheese is melted.