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Parmesan-Crusted Cubed Steaks

Cubed steaks are liberally coated in Parmesan and pan-fried to a glorious golden brown. Cubed steaks have never looked better—or been more delicious.


  • 4 beef Cubed Steaks (about 4 ounces each)
  • 3 medium zucchini
  • ⅓ cup water
  • ⅔ cup seasoned dry bread crumbs
  • ⅔ cup grated Parmesan cheese, divided
  • 2 tablespoons plus 2 teaspoons vegetable oil, divided


  1. Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
  2. Pour water in shallow dish. Combine bread crumbs and ⅓ cup cheese in second shallow dish. Dip each beef steak into water, then into bread crumb mixture turning to coat both sides.
  3. Heat 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over browning.
  4. Carefully wipe out skillet with paper towels. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add zucchini; cook and stir 1 to 2 minutes or until just tender. Remove from heat; season with salt and pepper, as desired. Toss with remaining ⅓ cup cheese; serve with steaks.

Cook’s Tip:  For best results, use the seedless portion of the zucchini for making ribbons.


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