Mrs. B'S Beef Scaloppine Marsala
- 2 3/4-pound beef top round steaks, each cut 1/4 in thick
- 1 egg
- 3 tablespoons milk
- 1 1/4 cups dried bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup butter or margarine
- 1 garlic clove, sliced
- 3/4 cup water (or beef broth)
- 2 teaspoons all-purpose flour
- 1/2 cup Marsala wine
- 1/4 cup minced parsley
- 1 beef-flavored bouillon cube or envelope (or broth)
- 2
- Serve with white rice and peas mixed in.
- 1. On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness. Cut steaks into about 4" by 2" pieces.
- 2. In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt, and pepper. Dip meat in egg mixture, then coat with crumb mixture.
- 3. In 12-inch skillet over medium-high heat, melt 2 tablespoons butter. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in all. In cup, mix water with flour.
- 5. Discard garlic; melt remaining butter in skillet. Add water mixture, Marsala wine, parsley, bouillon. Cook, stirring, until thickened; pour over meat. Serve with rice and peas. Makes 6 servings.
egg, milk, bread crumbs, parmesan cheese, salt, pepper, butter, garlic, water, flour, marsala wine, parsley, beef
Taken from www.epicurious.com/recipes/member/views/mrs-bs-beef-scaloppine-marsala-51833691 (may not work)