Parmesan Round Steak

This is old-school home cooking at its best. Pounded round steak gets dipped in egg, dredged in seasoned breadcrumbs, browned in bacon drippings, then baked covered with water, Parmesan, oregano, and whole onions until fork-tender. The low, slow bake does what a hot grill never could with this cut: it breaks down the tough connective tissue into something you can cut with a butter knife.

Browning in bacon drippings is what gives the coating its deep, savory crust. The smoky rendered fat adds a flavor dimension that plain oil can’t touch. Get the pan hot enough that the breadcrumbs sizzle on contact.

The water added to the baking dish creates steam under the tight cover, braising the steak gently. By the time the hour is up, that liquid has reduced into a concentrated, cheesy, oregano-scented pan sauce that pools around the meat and onions.

Kitchen Tips

• Pound the steak to an even ½ inch. Uneven thickness means some pieces dry out while thicker spots stay tough.
• Cover the baking dish tightly. If steam escapes, the meat dries out instead of braising tender.
• Whole peeled onions soften into sweet, caramelized gems alongside the steak. Don’t cut them.
• Save your bacon drippings in a jar in the fridge. They keep for weeks and add incredible flavor to dishes like this.

Variations

• Add a can of crushed tomatoes to the baking dish for an Italian-style braised steak.
• Use Swiss cheese instead of Parmesan for a more melt-on-top style finish.
• Serve over egg noodles or mashed potatoes to soak up the pan juices.