Preparation: 10 min.
Cooking: 10 min.
Total: 20 min.
- 1 eggs
- 1 Tbsp water
- 1/2 Cup dry seasoned breadcrumbs
- 2 Tbsp fresh grated Parmesan cheese
- 4 beef cube steaks
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
- 5 1/4 Fl Oz white wine
- 1 roma tomatoes , seeded & chopped
- 3 tsp chopped fresh parsley
In a shallow bowl, beat lightly egg and water. In another shallow bowl, combine bread crumbs and Parmesan cheese. Season cube steaks with salt and pepper.
Taking one steak at a time, dip into the egg mixture, coating both sides, then into the bread crumb mixture, again coating both sides. Place coated steaks on a plate or cookie sheet.
In a large skillet, heat olive oil. When oil is hot, add steaks and cook for 2-3 minutes. Turn steaks and cook an additional 2-3 minutes. Transfer steaks to a clean plate.
Add wine and scrap up any brown bits from the pan. Allow sauce to thicken and reduce to a thin syrup. Return steaks to pan and flip to coat. Remove steaks and garnish with chopped tomatoes and parsley.