Cube Steak Parmesan
Serves 4
3 tablespoons all-purpose flour – $.05
1/2 teaspoon salt – $.01
1/4 teaspoon ground black pepper – $.01
2 eggs – free (cause we have backyard laying hens)
2 tablespoons water – free
1/3 cup crushed saltine crackers – $.67
1/3 cup grated Parmesan cheese – $1.12
1/2 teaspoon dried basil – $.37
3 tablespoons vegetable oil – $.18
4 (4 ounce) beef cube steaks – $7.92
1 1/4 cups canned tomato sauce – $.99
2 1/4 teaspoons white sugar – $.02
1/2 teaspoon dried oregano, divided – $.37
1/4 teaspoon garlic powder – $.37
4 slices mozzarella cheese – $.87
1/3 cup grated Parmesan cheese – $1.12
Total = $14.62
Total Per Person = $3.65
Prep Meal Kit: Do not open cube steak. Place in 2 gallon bag.
In a small freezer baggie, combine the saltine crumbs, Parmesan cheese, and basil. Seal securely. Place in 2 gallon bag.
In a small freezer bag, shake together the flour, salt and pepper. Seal securely. Place in the 2 gallon bag.
In a small freezer baggie, place the parmesan cheese and oregano. Seal securely. Place in the 2 gallon bag.
Wrap mozzarella cheese in plastic wrap. Seal securely. Place in the 2 gallon bag.
In a quart-sized Ziploc freezer bag, beat the eggs. Seal securely. Place in the 2 gallon bag.
In a gallon-sized Ziploc freezer bag, place the canned tomato sauce, white sugar, dried oregano, divided, garlic powder to make the pasta sauce. Seal securely. Place in the 2 gallon bag.
In a gallon-sized Ziploc freezer bag, place the spaghetti. Seal securely. Place in the 2 gallon bag.
Insert all bags and chicken into a gallon-size ziploc freezer bag and seal. With a sharpie marker, label the outside of the bag “Cube Steak Parmesan”.
Place in freezer.
Serve Day: Thaw meal kit. Preheat the oven to 350 degrees F (175 degrees C).
In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
Serve cube steak parm with pasta on the side
Serving suggestions: Steamed zucchini or a garden salad.
Northerly Nosh 