April 13, 2016

Cubed Steak Parmigiana

When you have a steer butchered, you end up with some cuts that are less-familiar and less-used. In our freezer we have some vacuum-packed cube steaks, which are one of those not-often-used cuts in our kitchen. We fried some of them, but I wanted some variety.

A take-off on chicken parmigiana

I don't menu plan like most American cooks these days. I do plan a few days ahead, but I don't make a plan and then go to the grocery store for the things I need to make those dishes.

Instead I shop my pantry and freezer and decide what to make according to what's on hand. Chicken parmigiana sounded good but we were out of chicken; I wondered if I could make it with a package of that cubed steak?

So I thawed some cubed steak to give it a try. I mixed flour with grated Parmesan cheese, a little salt and pepper in a bowl, and in another bowl I mixed two eggs with water.

I dipped the steaks in the egg/water mix, and then into the flour/cheese/salt/pepper, and fried them for a couple of minutes on each side until they were browned. Then I put them in a 13" x 9" greased baking dish and baked in the oven for 20 minutes at 375°F.

Next I put spaghetti sauce on top of each one, and baked for another 10 minutes.

And finally, while I fixed the side dishes, I put some shredded "Italian cheeses" on top of each steak, and sprinkled some oregano on top. They went back into the oven until the cheese was melted.

Success! It was nice and tender and delicious. I loved the blend of cheeses - it was just a package of pre-shredded cheese from the grocery store that I had on hand. Not quite a traditional chicken parm recipe; this dish is made in my sort-of semi-homemade style.

Have you improvised something good in the kitchen lately? 

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  1. My mom makes a dish similar to this called Pizza Steak. She simply makes chicken fried steak and places it in a baking dish. She then tops each piece with pizza sauce and mozzarella cheese and bakes it until the cheese is melted.

    1. That sounds delicious and easy, Grasshopper. Thank you for sharing.

  2. Anonymous8:23 PM

    I make lentil and sparerib stew (carrots, onions, garlic, some kind of greens) several times a year & serve over rice. Had only smoked ribs in the freezer so I used those. Oh MY! And one of my favorite dishes that Italian Grandma made was broiled blade steak with a side of spaghetti and sauce on the steak. Yep, beef and tomato sauce go well! Jan in NWGA

    1. Yum, those both sound great, Jan.


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