Beef Scaloppine Marsala
Beef Scaloppine Marsala features tender, thinly sliced beef cooked in a rich Marsala wine sauce, complemented by garlic and parsley—perfect for elegant, flavorful dinners.
Ingredients
- 2 3/4 lb. beef top round steak ⓘ
- 1 egg ⓘ
- 3 Tbsp. milk ⓘ
- 1 1/4 c. dried bread crumbs ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 1 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 3/4 c. butter ⓘ
- 1 garlic clove ⓘ
- 3/4 c. water ⓘ
- 2 tsp. flour ⓘ
- 1/2 c. Marsala wine
- 1/4 c. minced parsley ⓘ
- 1 beef flavored bouillon cube or envelope ⓘ
Instructions
- On a cutting board, pound each steak to 1/8 inch thickness with a mallet or side of a meat cleaver.
- Cut steaks into about 4 x 2-inch pieces.
- In a pie plate, beat the egg with the milk.
- On waxed paper, combine bread crumbs, Parmesan cheese, salt, and pepper.
- Dip each piece of meat in the egg mixture, then coat with the crumb mixture.
- In a skillet, melt 3/4 cup of butter over medium heat.
- Add sliced garlic and cook until fragrant.
- Cook the coated meat in the butter until browned on both sides.
- Remove meat and set aside.
- In the same skillet, add water, flour, and Marsala wine, stirring to combine.
- Add the beef flavored bouillon cube or envelope to the sauce.
- Simmer until the sauce thickens slightly.
- Return the meat to the skillet and cook until heated through.
- Sprinkle with minced parsley before serving.
Tips & Substitutions
To enhance the flavor of the dish, consider marinating the beef in the Marsala wine for a couple of hours before cooking. If you don't have bread crumbs, crushed crackers or panko can be used as substitutes. For a gluten-free option, use gluten-free bread crumbs. Adding mushrooms to the sauce can also elevate the dish, as they complement the Marsala wine beautifully.
Serving Suggestions
Serve Beef Scaloppine Marsala over a bed of creamy polenta or alongside garlic mashed potatoes for a hearty meal. A fresh green salad or steamed vegetables make excellent sides. This dish pairs beautifully with Italian recipes like Spaghetti Sauce Italino for a complete Italian-themed dinner.
Storage & Reheating
Leftover Beef Scaloppine Marsala can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Scaloppine Marsala contains roughly 2421 calories, with 65g protein, 67g carbohydrates, and 214g fat. It is an excellent source of iron (173% of the Daily Value), protein (130% of the Daily Value), and vitamin C (89% of the Daily Value). Note that it is relatively high in sodium, at 2456mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while top round steak is ideal, you can substitute it with flank steak or sirloin. Just ensure to pound it thin for tenderness. Adjust cooking time accordingly, as thinner cuts may cook faster.
What can I use instead of Marsala wine?
If you don't have Marsala wine, you can use a combination of dry sherry and a little grape juice or a splash of red wine vinegar. This will mimic the sweet and savory notes of Marsala, ensuring your dish remains flavorful.
How can I make this dish lighter?
To lighten up Beef Scaloppine Marsala, consider using less butter or substituting with olive oil. You can also reduce the amount of breading or skip it altogether for a lower-calorie option. Pairing it with a side of steamed vegetables instead of heavier sides can also help.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).