Parmesan Steaks
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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Dry bread
crumbs |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Grated
Parmesan cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Flour |
2 T. |
1/4 C. |
1/4 C. +
2 T. |
1/2 C. |
1/2 C. +
2 T. |
3/4 C. |
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Seasoned
salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Egg |
1 |
2 |
3 |
4 |
5 |
6 |
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Sirloin
steak |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
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Cooking
oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
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Onion;
chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Flour |
2 T. |
1/4 C. |
1/4 C. +
2 T. |
1/2 C. |
1/2 C. +
2 T. |
3/4 C. |
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Tomato
sauce |
7.5 oz. |
15 oz. |
22.5 oz. |
30 oz. |
37.5 oz. |
45 oz. |
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Ketchup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Water |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Oregano |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Sweet
basil |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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White
sugar |
1 t. |
2 t. |
1 T. |
1 T. +
1 t. |
1 T. +
2 t. |
2 T. |
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Salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1 1/4 t. |
1 1/2 t. |
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Cooking
oil |
1 T. |
2 T. |
3 T. |
4 T. |
5 T. |
6 T. |
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Mozzarella cheese; grated |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
Assembly
Directions:
Cut each pound of steak into 4 pieces. Stir dry bread
crumbs, grated Parmesan cheese, flour and seasoned
salt together in a shallow dish. Break egg into
another dish. Beat with fork. Dip each steak piece
into beaten egg and then coat with the bread crumb
mixture. Set aside.
Heat first amount of cooking oil in frying pan. Add
onion and sauté until soft. Sprinkle flour over top.
Mix well. Add tomato sauce, ketchup and water. Stir
until boiling and thickened. Stir in oregano, basil,
sugar, salt and pepper. Remove to a bowl and cool.
Heat second amount of cooking oil in same frying pan
on medium-high heat. Brown the crumb-coated steaks on
each side. Arrange steaks in a greased 9x9 shallow
casserole. Cover with reserved sauce and sprinkle with
the grated mozzarella cheese.
Freezing and Cooking Directions:
Cover, label and freeze. To serve, thaw and bake
covered at 350 degrees for 30 minutes.
<<<<<<<
Go to the September 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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