Total Time
45mins
Prep 20 mins
Cook 25 mins

Truly a southwest classic, similar to southern chicken fried steaks but with a little twist. The steaks are topped with seasoned tomatoes. I love this dish. It comes together pretty quickly too.

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat 1 tablespoons oil.
  2. Add tomatoes and oregano and bring to a boil.
  3. Reduce heat to medium and cook about 5 minutes, stirring occasionally, until liquid has cooked down and sauce is thick and chunky.
  4. Remove from heat. Stir in salt, black pepper and garlic. Cover and keep warm.
  5. Meanwhile, on a plate or shallow dish, mix bread crumbs, cheese, parsley, red pepper and paprika and blend.
  6. In a shallow bowl, beat the egg and 1 tablespoons water with a fork.
  7. Cut each steak in half and trim of any visible outside fat.
  8. Spread steaks on waxed paper and pound to 1/8 inch thick. (Or use a thick plastic ziplock bag).
  9. Dip each steak into the egg, then coat both sides with the crumb mixture.
  10. In a large nonstick skillet, heat 2 tablespoons oil over med. heat until hot, but not smoking, (You will have to do this in batches so you don't over crowd the steaks. About two at a time only) and place steaks in the skillet, cook 5-7 minutes, turning once, or until golden and crisp.
  11. Add additional oil as needed.
  12. Remove to plate covered with paper towels to absorb any excess oil.
  13. Repeat with the remainder of steaks, then transfer steaks to serving plates and spoon tomato sauce over them and serve.

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