Parmesan Coated Steak

    55 minutes

    Serve this easy cheese-coated steak over pasta with additional cheese. A real family and picky kid pleaser!

    53 people made this

    Serves: 8 

    • 1 cup dry bread crumbs
    • 1/2 cup grated Parmesan cheese
    • salt and pepper to taste
    • 1 kg thin-cut steak
    • 1/4 cup vegetable oil for frying
    • 1 (800g) jar spaghetti sauce

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a medium bowl, combine the bread crumbs, Parmesan cheese, salt and pepper. Coat the meat with the mixture.
    2. Heat oil in a large frypan over medium-high heat. Place the meat in the oil and saute for 5 to 10 minutes, or until well browned on both sides.
    3. Drain excess oil and pour in the spaghetti sauce. Reduce heat to low and simmer for 30 minutes.

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    Reviews in English (43)


    I tried this because I wanted something different to do with cubed steak. It was a huge hit!!!! It was very easy to prepare and extremely tastey. Like other reviewers have mentioned, I tenderized the steak. Then I dipped the steak in egg before the crumb mixture to help it stick. I fried these in batches in my electric frying pan. I then placed it all on a baking sheet and spread the spagetti sauce over it and baked for about 10 minutes then I added mozz cheese to top it all off, returned it to the oven and baked until the cheese had melted. It was wonderful! I should mention that I used Italian bread crumbs and added oregano to the breading mixture. I will certainly be making this again!  -  25 Jul 2003  (Review from Allrecipes USA and Canada)


    this is a great recipe served with some angel hair pasta sauteed in garlic and butter and some rolls. my friends loved it. it's important to press the bread crumbs into the steaks until you can't make any more stick. and make sure they're tenderized.  -  19 Oct 2000  (Review from Allrecipes USA and Canada)


    This recipe was good but next time i won't simmer the steak in the sauce because it made the meat soggy. I think i will keep the sauce on the side.  -  01 Feb 2006  (Review from Allrecipes USA and Canada)