Beef Subs

Beef Parmesan

Chef Carrie Baird beefs up a tried-and-true crowd pleaser turning Chicken Parmesan into Beef Parmesan.

Beef Parmesan: 

  • 4, 4-ounce beef Top Round Steaks pounded into 1/4-1/8” thin cutlets
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 whole eggs
  • 2 cups seasoned Italian breadcrumbs
  • 24-ounce jar of good pasta or marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup vegetable oil
  • 4 basil leaves, finely chopped
Garlic Angel Hair Pasta: 

  • 8 ounces angel hair pasta
  • 8 tablespoons (4 ounces) salted butter
  • 3 cloves, finely chopped garlic
  • Pepper to taste

Beef Parmesan:

  1. Preheat oven to 350°F. Heat skillet with 1/4 cup vegetable oil.   
  2. Prep a baking sheet with 4 evenly spaced circles of 2 tablespoons each of pasta sauce.   
  3. Add flour to one bowl medium bowl and stir in kosher salt, Italian seasoning and black pepper. Beat eggs and add to another medium bowl. Add seasoned breadcrumbs to another medium bowl.   
  4. Dip cutlets first in flour bowl, then in egg bowl, then in seasoned breadcrumb bowl evenly coating both sides with breadcrumbs.   
  5. Place 2 cutlets at a time in heated skillet with 1/4 cup vegetable oil and cook for approximately 5 minutes on each side until lightly browned. Set on prepared baking sheet on top of pasta sauce circles and repeat process with remaining 2 cutlets.   
  6. Top all cutlets with 1/4 cup each of pasta sauce. Then top each with 1/4 cup of the shredded mozzarella cheese and 1 tablespoon of shredded parmesan cheese.   
  7. Bake at 350°F until cheese is melted and lightly browned. 
Garlic Angel Hair Pasta: 

  1. Boil 8 ounces of angel hair pasta as directed and drain.
  2. Melt salted butter in a small skillet on the stovetop. Sauté finely chopped garlic in butter for approximately 1 minute, making sure the garlic doesn’t brown or burn.   
  3. Toss drained pasta with garlic butter sauce and plate. Top pasta with a bit of crushed black pepper and serve with finished beef parmesan cutlet. Sprinkle with finely chopped basil.

Nutrition information per serving, 8 servings: 1061 Calories; 47.7 g Total Fat (22.4 g Saturated Fat; 2.3 g Trans Fat; 7.8 g Polyunsaturated Fat; 12.6 g Monounsaturated Fat); 229 mg Cholesterol; 2171 mg Sodium; 103 g Total Carbohydrate; 1.0 g Dietary Fiber; 12.9 g Total Sugars; 0.0 g Added Sugars; 54 g Protein; 403.2 mg Calcium; 9.3 mg Iron; 54 mg Potassium; 0.5 mcg Vitamin D; 1.1 mg Riboflavin; 31 mg Niacin; 1.2 mg Vitamin B6; 2.8 mcg Vitamin B12; 646 mg Phosphorus; 6.9 mg Zinc; 62 mcg Selenium; 107.4 mg Choline.

Beef Subs
Chef carrie baird

Chef Quote

Top Round Steak can be subbed with Cubed Steak or with Top Sirloin Steak pounded thin. And, for a fun twist, consider swapping the angel hair pasta for mashed potatoes, spaghetti squash or Kale.