Ingredients

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

Preparation

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.
  4. 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.