Kansas Steak Parmesan

May 10, 2021 • 0 comments

Kansas Steak Parmesan



1½ - 2 lbs. beef round steak, about ¾" thick

3 T. flour

½ tsp. salt

⅛ tsp. pepper

1 egg, slightly beaten

1 T. water

½ c. fine dry bread crumbs

½ tsp. dried basil

3 T. cooking oil

1 (15 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

¼ c. grated parmesan cheese

2 T. dry red wine

1 tsp. sugar

½ tsp. dried oregano

¼ tsp. salt

½ - 1 c. shredded mozzarella cheese


Cut round steak into 6 serving-size pieces. Combine flour, salt, and pepper; dredge meat and pound on both sides to tenderize and flatten. Mix egg with water. Combine bread crumbs and basil leaves. Dip each piece of meat in egg mixture and then dredge in bread crumb mixture, coating thoroughly and evenly. Brown in hot cooking oil in a large skillet over medium-high heat.

Combine tomatoes, tomato sauce, parmesan cheese, wine, sugar, oregano, and salt. Place meat in a 13 x 9 x 2-inch baking dish and pour over meat. Cover tightly with foil and bake at 350° for 1 hour and 10 minutes or until tender. Sprinkle mozzarella cheese on top of the meat and continue baking for about 5 minutes or until cheese melts.