"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Scaloppine Recipe

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This recipe for Beef Scaloppine, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 17, 2007


2 3/4 lb top round
1 egg
3 tbsp milk
1 1/4 c dry bread crums
1/4 c parmesan cheese
1 tsp salt
1/8 tsp pepper
3/4 c butter
1 glove garlic
3/4 c water
2 tsp flour
1/2 c marsala wine
1/4 c minced parsley
1 beef bouillon

Pound and cut steaks into 4x2 inch pieces. 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. In 12 inch skillet over medium high heat melt 2 tbsp butter. Cook garlic and 1/3 of meat at a time. Melt remaining butter in skillet add water mixture, wine, parsley, bouillon and cook stirring until thickened




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