Beef  Scallopini Marsala           

Ingredients

2 3/4-lb beef top round steaks, each cut 1/4" thick
1 egg
3 Tbsp milk
1 3/4 cups dried bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt
1/8 tsp pepper
3/4 cup butter or margarine
1 garlic clove, sliced
3/4 cup water
2 tsp all-purpose flour
1/2 cup Marsala wine
1/4 cup minced parsley
1 beef-flavored bouillon cube or envelope


Directions

1. On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8" thickness. Cut steaks into about 4" x 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 2" skillet over medium-high heat, melt 2 Tbs 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.

4. Discard garlic; melt remaining butter in skillet. Add water mixture, Marsala, parsley, bouillon. Cook, stirring until thickened; pour over meat. Serve with rice.


*Note: you can use Veal instead. Also, you can add fresh mushrooms at the end.