Cube Steaks Parmigiana with Fresh Tomato Sauce


This is a twist on chicken Parmigiana, and because cube steaks are already thin, there's no need to pound them, saving on prep time.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
4 cube steaks


Fresh Tomato Sauce:

  • ¼ cup extra-virgin olive oil

  • 3 cloves garlic, minced

  • 8 Roma tomatoes - peeled, seeded, and chopped

  • 1 tablespoon tomato paste

  • salt and ground black pepper to taste

  • ¼ cup fresh basil leaves, thinly sliced

Cube Steaks:

  • 4 cube steaks

  • salt and ground black pepper to taste

  • ½ cup all-purpose flour

  • ½ teaspoon garlic salt

  • 2 eggs

  • 1 cup garlic-and-herb panko bread crumbs

  • 1 tablespoon vegetable oil, or as needed

  • 1 (8 ounce) package fresh mozzarella, thinly sliced


  1. Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.

  2. Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.

  4. Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.

  5. Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.

  6. Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

Cook's Note:

You can use a 32-ounce can of diced tomatoes instead of fresh tomatoes.

Nutrition Facts (per serving)

710 Calories
43g Fat
38g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 710
% Daily Value *
Total Fat 43g 55%
Saturated Fat 12g 61%
Cholesterol 171mg 57%
Sodium 1202mg 52%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 43g
Vitamin C 18mg 89%
Calcium 481mg 37%
Iron 4mg 21%
Potassium 748mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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