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Cube Steak Parmesan
August 14, 2007

I am trying to use up what I have in the freezer, and I had some boneless, skinless chicken breasts that had been run through a tenderizer. They had the same bumpily appearance as a cube steak, so I used them. The browning process cooked them through so I didn't have to bake them. I used panko instead of saltine crackers for the breading, and an eight ounce can of tomato sauce with a can of diced tomatoes for the sauce. These came out great. I'll try it with beef cube steaks when I'm allowed to buy new meat.

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