2 3/4 lb beef top round steaks, each cut 1/4 inch thick
3 tbsp milk
1 1/4 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 flour
1/2 Marsala wine
1 beef flavored bouillon cube or envelope
On cutting board, with meat mallet, pound each beef top round
steak into about 1/8 inch thickness. Cut steaks into about 4"
by 2" 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 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.
Discard garlic; melt remaining butter to skillet. Add water
mixture, Marsala,, parsley, bullion. Cook stirring until
thickened; pour over meat. Serve with rice and peas.
Rice & Peas:
Prepare 1 cup regular long-grain rice as directed on label.
When done , stir in 1 10oz. package frozen peas thawed and
1 tbsp butter or margarine; heat through.