Recipe - Beef Scallopine Marsala With Rice And Peas

2 Three fourths pound Beef top round steaks; each
cut 1/4inch thick
1 Egg
3 tablespoon Milk
1 One fourth cup Bread crumbs
One fourth cup Grated Parmesan cheese
1 teaspoon Salt
1/8 teaspoon Pepper
Three fourths cup Butter or margarine
1 Garlic clove; cut or sliced up
Three fourths cup Water
2 teaspoon Allpurpose flour
One half cup Marsala wine
One fourth cup Minced parsley
1 Beefflavor bouillon cube or
envelope

This recipe has been one of my family's best liked meals ever since I got
it from the Good Housekeeping magazine September 1980 issue. It really is
delicious.

Rice and Peas: Prepare 1 cup regular longgrain rice as label directs; when
done, stir in one 10ounce package frozen peas, thawed, and 1 tablespoon
butter or margarine; heat through.

About1One half hours before serving:

1.Prepare Rice and Peas; keep warm.

2.On cutting board, with meat mallet or dull edge of French knife, pound
each beef top round steak to 1/8inch thickness.Cut steaks into about 4" by
2" pieces.

3.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.

4.In 12inch skillet over mediumhigh heat, melt 2 tablespoons butter. Cook
garlic and onethird of meat until meat is lightly browned; remove to
platter; keep warm. Repeat with remaining meat, using One half cup butter in
all. In a measuring cup mix the water with the flour.

5.Discard garlic; melt remaining butter in skillet. Add water mixture,
Marsala, parsley and bouillon. Cook, stirring, until thickened; pour over
meat. Serve with the Rice and Peas. Makes 6 servings

Posted to TNT Prodigy's Recipe Exchange Newsletter by CHESSY7@aol.com on
Oct 18, 1997