Tags

, , , , ,

minute steak parmesan - mauck style

Yesterday, I alluded to my mother’s insanely well stocked pantry.  Well today – here’s what I did with it.

In my mother’s defense, I cannot imagine the importance of a well-stocked pantry when you have six very hungry and opinionated people depending on you to make dinner.  I distinctly remember one dinner where my mother slaved all day over a new dish – Orange Chicken – but for a family of one husband and four kids under 10 years old.  You can imagine how differently my memory left that night and where my parents’ palate would have.

Frankly, from that point on – I hated Uncle Ben’s rice.  By no fault of Uncle Ben or my mother’s amazing cooking – It was that Orange Chicken on a 4 year old’s taste buds.  Sorry, Mom, for the 25 years of teasing – I bet today I would love that dish – and praise you for your balance of flavors and imitativeness.  Oh how times and palates change.

Fast forward 25 years later and I am charged with making dinner for me and my mom.  My mom is out of the house, I have just 60 minutes, and my protein is already selected – minute steak. I have every item in the enormous pantry at my disposal – what do you do?!?

Immediately – I go for my comfort zone – Italian comfort food.  I know and understand these flavors so well. Easy decision.  Then I hit the pantry – I find a family style bottle of good marinara, panko bread crumbs, eggs, mozzarella cheese (ok – yes, maybe I thought of this dish the day before when we were at the grocery store.  shhhh – its a game remember?!?!), and dried pasta.

What do these ingredients add up to?!?! Why – Minute Steak Parmesan – of course.

Let’s talk minute steaks for a second.  Well first – it is commonly known as cube steak, and it is produced when a top round or top sirloin roast is pounded to be tender and juicy. Let’s let Wikipedia help describe this for you. For my purposes, Minute steak is also known as the chicken-fried steak variety.  So I know that it – 1. cooks quick, and 2. takes breading well.

So there is the decision.  Where there is veal parmesan, there is minute steak parmesan for us regular folks who use what we have and want to give our families good, satisfying meals every day.

Here’s to the moms who keep amazingly well stocked pantries, so their children can giggle to disguise their awe.  That’s my, Mom!!!!  I even told her that if the end of the world was coming – I would come to Savannah – cause I know I could get a great meal – that’s something to be proud of. Your kids will always come home – no matter how much we tease you. :)

And for the record – I love that I made this for my dear, sweet, kind mom.

Parmesan Minute Steaks

1 1/2 cup flour
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 eggs
1/8 tbsp water
2 cups panko bread crumbs
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
5 minute steaks
1 family-sized jar marinara sauce
8 oz fresh mozzarella cheese

First set a deep saute pan covered in olive oil on the stove top over medium heat.  While your oil is heating, create your batter stations.  1 dish contains your flour, salt, pepper, garlic and Italian seasonings. A second dish contains your egg and water, beaten together with a fork.  Your last dish holds the panko and remaining seasonings.

With each minute steak patted dry and your oil ready, coat each steak in the flour mixture, then the egg, then lastly the bread crumb.  This is the classic breading technique.  Once all of the steaks have been breaded – place each one in the hot oil and brown on each side. While your steaks are browning, place a 1 cup of marinara sauce in the bottom of a baking dish.

When the steaks are browned, place each one upon the marinara in the baking dish.  Cover with the remaining pasta sauce and fresh mozzarella cheese. Bake for 10 minutes then, increase the heat to broil for 15 minutes or until golden brown.

Remove and allow to rest for 10 minutes.  While your meat is in the oven, you can start a pot of water to boil for pasta.  Cook according to package directions and coat with the remaining pasta sauce and water to coat and flavor.