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Nutrition Facts
Serving Size 1 (318g) Recipe makes 3 servings
Calories 585
Calories from Fat 338		(57%)
Amount Per Serving		%DV
	Total Fat 37.6g	57%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 11.6g
	Trans Fat 0.3g
Cholesterol 189mg		63%
Sodium 696mg		29%
Potassium 999mg		28%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 0.5g	1%
	Sugars 6.9g
Protein 46.6g		93%
detailed view... how is this calculated?

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Minute Steaks Parmesan

Recipe #45244 | 37 min | 7 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Tweeky
Nov 4, 2002

Cut this out of a magazine years ago. Puts a nice little Italian twist on Cube Steaks and is quick and easy to prepare.

SERVES 3 -5 (change servings and units)

Ingredients

1 egg
1 tablespoon water
1 dash pepper
1/4 cup finely crushed saltine crackers (6-7)
1/4 cup grated parmesan cheese
5 (4 ounce) beef cube steaks
1/4 cup cooking oil
1 (8 ounce) can pizza sauce (1 cup)

Directions

1
Beat together egg, water, and pepper.
2
Combine crumbs and half the cheese.
3
Dip steaks in egg mixture, then in crumbs.
4
In skillet, brown steaks in hot oil.
5
Drain on paper toweling.
6
Arrange steaks in 10x6x1 1/2" baking dish; cover with pizza sauce and sprinkle with remaining cheese.
7
Bake in 325 degree oven for 20 minutes.

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Featured Reviews for This Recipe

From: Munchkin Mama

On Jul 16, 2008

Very good recipe, I'd make it again. Thanks!

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From: HEP MEP

On Feb 2, 2006

Very good. We ate it all up, although next time I think I'll use spaghetti sauce, since the pizza sauce wasn't as well-received as I thought it would be.I did make one change. In addition to the Parmesan sprinkled on top, I added a slice of mozzarella to each one shortly before I took it out of the oven. Yum! This will be repeated.

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From: Amy Henson

On Jul 3, 2004

This was so quick and easy to make. I also served salad and noodles with it. This is a keeper.

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From: ~Ri

On Jun 7, 2003

HMMMMMMMMMMM made this for lunch the other day and everybody loved it ......keeper

1 person found this review helpful

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