Steak Parmesan

You have had chicken parm, you’ve had eggplant parm, you may have had veal parm, but have you had steak parm? I’m not talking about a cube steak with a crust but a medium rare steak with a crispy crust, marinara sauce, and three kinds of cheese. This is mad scientist stuff. We have fresh herbs to top it off. I hope you like it.

1 cup Panko bread crumbs
1 cup rice flour
1 teaspoon Old Bay seasoning
1 1/2 teaspoon Italian herbs
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon black pepper
3 eggs
1 cup milk
4 10-ounce Chuck eye steaks
24 ounces marinara sauce
8 slices provolone cheese
8 slices mozzarella cheese
1/4 cup parmesan cheese
4 tablespoons oil for cooking

Preheat oven to 350.

In pie pan 1 add rice flour.

In pie pan 2 add eggs and milk and mix.

In pie pan 3 add Panko, Italian herbs, Old Bay, and basil and mix.

Pound steaks lightly 5 times on each side.

Coat steak with pepper and garlic powder.

Dredge steaks in rice flour and shake off excess.

Dip steaks and coat completely in egg mixture.

Dredge steaks in Panko mixture and cover completely.

Heat large skillet to medium and add oil.

Add steaks and brown on both sides.

Add steaks to oven safe dish.

Top each steak with slice of each of provolone and mozzarella.

Top with 1/4 cup of marinara and parmesan cheese.

Bake for 18-22 minutes, less for rarer steaks.

This is where your meat thermometer comes in handy: check temp – 125 is the goal.

Let steak rest for 5-10 minutes.

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