TOMATO ALFREDO COUNTRY FRIED STEAK
1 1/2 lb. Top Round Steak, 1/2-inch thick
1 C. Italian Seasoned Breadcrumbs
1/2 C. + 2 T. Finely Grated Parmesan Cheese, divided
1 1/2 t. Garlic Salt
2 Eggs, slightly beaten
1/4 C. Canola Oil, divided
2/3 C. Jarred Four-Cheese Alfredo Sauce
2/3 C. Jarred Tomato Basil Marinara Sauce
1/2 C. Shredded Mozzarella Cheese
2 T. Chopped Fresh Flat-leaf Parsley
Cut steak into 4 serving pieces. Using the metal part of a mallet, pound steaks on both sides to a thickness of 1/4-inch to tenderize. On a piece of waxed paper, mix together breadcrumbs, 2 T. grated Parmesan cheese, and garlic salt. Place slightly beaten eggs in a shallow dish. Coat steak portions first in breadcrumb mixture then in egg and back into crumb mixture to coat. Meanwhile, heat oven to 350º. Heat 2 T. canola oil in a non-stick saute pan or skillet over medium heat and saute 2 steak portions 2-3 minutes per side until golden brown. Remove to an oven-proof shallow baking pan. Heat remaining 2 T. canola oil in pan and saute remaining 2 steak portions. Remove steaks to baking pan. Meanwhile, in a medium sauce pan over medium heat, mix together alfredo sauce and marinara sauce and heat for several minutes until heated through. Spoon 1/3 C. sauce mixture over each steak portion. Sprinkle mozzarella cheese evenly over each steak. Spoon remaining Parmesan cheese over each serving, 2 T. per serving. Bake in 350º oven for 10 minutes. Place steaks onto serving dishes and sprinkle parsley evenly over all.
Pairs Well With
My family has always been fond of my Italian dinners. There are so many recipes using chicken so I wanted to change it up some by using a favorite comfort food, Chicken Fried Steak and put an Italian spin on it. Everyone loved it and it has become one of our favorites.