Minute Steaks Parmesan

Cube steaks get the Parmesan treatment here, and it’s a quick weeknight win. Each steak dips into egg white, then gets coated in a mix of crushed crackers and grated Parmesan before hitting a hot skillet with melted margarine. The cracker-cheese crust fries up crispy and golden in just a few minutes per side.

Once browned, pizza sauce pours over the steaks and simmers for 3 to 5 minutes, turning this from a simple breaded steak into something closer to a deconstructed steak parm. The sauce heats through and clings to the crust without making it soggy, as long as you serve it immediately.

Using egg white instead of a whole egg keeps the coating lighter and crispier. The Parmesan in the crumb mixture does the flavor work that the missing yolk would have contributed, so you don’t lose richness. A sprinkle of the reserved crumb mixture on top before serving adds one more layer of crunch.

Chef Tips

• Crush the crackers fine. Chunky crumbs fall off during cooking and burn in the pan.
• Don’t crowd the skillet. Brown the steaks in batches if needed so each one gets direct contact with the hot surface.
• Add the pizza sauce after browning, not before. You want a crust on the meat first.
• Serve immediately. The crumb coating softens quickly once the sauce goes on.

Variations

• Use marinara sauce instead of pizza sauce for a smoother, more refined finish.
• Top each steak with a slice of mozzarella during the last minute of simmering for a full steak Parmesan experience.
• Swap cube steaks for chicken cutlets pounded thin for a chicken Parmesan version.