Hearty and filling -- that is what winter suppers need to be. This recipe fits that bill perfectly -- C.O.M.F.O.R.T. FOOD!!
I used frozen spinach in this recipe because that is what I had on hand but you could certainly use fresh spinach instead.
Steak Parmigiana w/Garlic Sauteed Spinach
2 lbs cube steak (4 large steaks cut in 2 pieces each)
1/2 c Almond flour
1/2 c Parmesan cheese (powdered in the green can kind)
salt and pepper
1 egg (I used a combo of olive oil and butter)
oil for frying
1 qt prepared spaghetti sauce (lowest carb you can get - I use my home canned variety)
8 slices Mozzarella cheese
2 10-ounce boxes frozen spinach, thawed and excess moisture squeezed out
2-3 cloves garlic, minced
salt and pepper to taste
Season cube steaks liberally with salt and pepper. In a shallow dish, beat egg with a couple Tablespoons of water. In another shallow dish combine almond flour and Parmesan cheese. Dip pieces of steak into egg mixture then coat both sides with almond flour mixture, pressing coating into the meat. In a large skillet, brown meat 3-4 minutes on each side. Arrange in 13x9-inch baking dish and bake uncovered at 350°F for 20-25. Spoon spaghetti sauce over meat to cover and return to oven for 10 minutes. Top each piece of meat with Mozzarella cheese slices and parsley and return to oven for 5 minutes or just until cheese is melted. When you return the meat to the oven with cheese, heat a medium-sized skillet over medium-high heat with 1-2 Tablespoons olive oil. Add minced garlic and saute for 2-3 minutes. Add spinach (moisture squeezed out first)and continue to cook for 6-8 minutes. Season to taste with salt and pepper. Serve steaks over a bed of spinach. Makes 4-8 servings.
I have omitted the carb information from this recipe because there is too many variances in spaghetti sauces. I use my own, home canned variety made with our garden fresh tomatoes. Use the brand that you can find in your market with the lowest carb/sugar content.