country-fried steaks with tomato-basil sauce
- 4 beef Cubed Steaks (about 4 ounces each)
- 1 egg
- 1 tablespoon water
- 1/2 cup seasoned dry bread crumbs
- 2 tablespoons olive oil
- 1 can (14 1/2 ounces) diced tomatoes with herbs
- OPTIONAL TOPPINGS
- shredded Parmesan cheese
Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef Steak into egg mixture, then into bread crumbs, turning to coat both sides.
Heat 1 tablespoon olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and Steaks.
Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
Serve Steaks with tomatoes. Sprinkle with Parmesan cheese, if desired.
Nutrition information per serving: 353 calories; 17 g fat (4 g saturated fat; 9 g monounsaturated fat); 126 mg cholesterol; 734 mg sodium; 19 g carbohydrate; 1.4 g fiber; 3 g protein; 4.3 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 25.8 mcg selenium; 6.1 mg zinc.
This recipe is an excellent source of niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.