|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We are all familiar with veal and chicken Parmesan, but did you know you can also make this favorite Italian dish with steak? When made with economical round steak, this is an affordable meal and a nice alternative to the usual veal or chicken Parmesan. Similar to those recipes, the tenderized steak is breaded and fried, then baked with a flavorful tomato sauce with Parmesan cheese and topped with melted mozzarella.
Round steak comes from the rear leg of the cow. It is a lean and somewhat tough cut and benefits from tenderizing and slow cooking in a liquid. The hour in the oven covered in tomato sauce helps to keep the beef moist and deters it from drying out and becoming chewy. Serve this dish with roasted potatoes or spaghetti along with a tossed salad and garlic bread for a fabulous everyday dinner.
- 2 pounds beef round steak, about 1/2 to 3/4 inches thick
- 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt, divided
- 1/8 teaspoon pepper
- 1 egg
- 1 tablespoon water
- 1/2 cup fine dry breadcrumbs
- 1/2 teaspoon dried basil
- 3 tablespoons cooking oil or shortening
- 1 can (15 1/2 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/4 cup grated Parmesan cheese
- Optional: 2 tablespoons dry red wine
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 to 1 cup shredded Mozzarella cheese
Heat the oven to 350 F.
Cut round steak into 4 to 6 serving-size pieces. Combine flour, 1/2 teaspoon salt, and pepper onto a plate. Dredge meat in the seasoned flour and then pound both sides with a meat mallet to tenderize and flatten.
In a bowl, beat the egg with the water.
Combine breadcrumbs and basil in another bowl.
Dip each piece of flour-coated beef in the egg mixture and then coat thoroughly with the breadcrumb mixture.
Heat a large skillet over medium-high heat. When the skillet is hot, add the vegetable oil or shortening. Brown the coated beef in the hot oil, about 3 to 5 minutes on each side.
Transfer the browned steak to a 2 1/2- to 3-quart baking dish.
In a bowl, combine the tomatoes, tomato sauce, Parmesan cheese, wine (if using), sugar, oregano, and remaining 1/4 teaspoon salt. Pour the sauce over the steaks.
Cover the baking dish tightly with foil and bake for about 1 hour and 10 minutes or until the meat is tender.
Sprinkle mozzarella cheese over the meat and continue baking, uncovered, for about 5 minutes or until the cheese has melted.