I’m loving easy crock pot meals this winter. It’s so easy to fix it and forget it until you smell the wonderful Italian aroma. Here’s a no fuss meal with very little prep and it can easily be modified with chicken if you desire. I have a lot of cube steak on hand from our bulk beef purchase so I wanted to try it. The end result was super yummy over whole wheat spaghetti.
Store-bought or bulk crock pot marinara works for this recipe.
Japanese Panko crumbs are found in the Asian isle.
My crock pot cooks extremely hot so I have to watch the sauce from evaporating, which I didn’t do today. In the future, I will add some water to my marinara to have lots of sauce.
- 4 cube steaks, tenderized
- 1 1/2 cups panko crumbs
- 1 egg beaten
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 24 oz. jar or can of favorite marinara
- 1 cup shredded mozzarella cheese
- Prepare two separate plates of beaten egg and panko crumbs.
- Season the crumbs with Italian seasoning, salt and pepper.
- Dip the steaks in the beaten egg on both sides.
- Press the crumbs heavily on both sides of the steak.
- Pour about 1/2 cup of marinara to cover the bottom of the crock pot.
- Place steaks on top of the sauce slightly overlapping edges if necessary.
- Pour remaining sauce on top.
- Crock on low 4-6 hours until very tender.
- Sprinkle cheese on top during the last fifteen minutes prior to serving. Cover and allow cheese to melt.
- Serve over spaghetti, linguini or rotini noodles.
Click here if you want to make freezer chicken Parmesan. Both recipes are easy and healthy without the frying
What’s your favorite Italian meal?