Serves: 6
Total Calories: 680
Preheat broiler. In a 10-inch skillet over medium heat, melt 4 tablespoons of the butter or margarine. Dip one side of each slice of bread into skillet to coat lightly. Sprinkle buttered sides with a total of 2 tablespoons of the Parmesan cheese. Place, cheese-side up, on a baking sheet and broil 5 to 6 inches from heat source for 2 to 3 minutes or until golden brown set aside.
Meanwhile, cut steaks into six serving-size pieces. In a small bowl, mix basil, oregano and garlic salt. Sprinkle both sides of steaks evenly with mixture.
In skillet over medium-high heat, heat 2 tablespoons of the butter or margarine and 1 tablespoon of the oil. In a shallow dish, beat eggs. In another shallow dish, place bread crumbs. Dip meat into egg, then into bread crumbs to coat evenly. Pan-fry half of the meat at a time, turning once during cooking, until well browned, using remaining butter or margarine and oil as needed.
Place meat in a shallow broiler-proof serving dish. Spoon sauce over. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan cheese. Broil 5 to 6 inches from heat source for 3 minutes or until cheese is lightly browned. Sprinkle bread with minced parsley if desired and place bread around edge of dish.
This Cubed Steak Parmigiana recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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