Beef Scaloppine

Haitian Beef Scaloppine Recipe with Garlic and Parmesan Cheese

Region / culture: Haiti | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Beef Scaloppine is a classic dish that has graced tables around the world with its tender slices of beef, flavorful crust, and rich sauce. This recipe takes the traditional elements of scaloppine and incorporates a blend of ingredients that elevate the dish to a new level of deliciousness. Perfect for a family dinner or a special occasion, this dish is sure to impress with its combination of textures and flavors.

History

The concept of scaloppine originates from Italian cuisine, specifically from the southern regions of Italy. Traditionally, it involves thinly sliced meat, often veal or chicken, that is dredged in flour and sautéed in a pan. Over time, variations of the dish have emerged, incorporating different types of meat, including beef, and a variety of sauces. This recipe for Beef Scaloppine is a testament to the dish's adaptability and enduring popularity.

Ingredients

1.5 lb (680 g) beef top round steak
1 egg
0.75 cup butter or margarine
3 tbsp milk
1 garlic clove, sliced
1.25 cup dried bread crumbs
2 tsp flour
0.25 cup grated parmesan cheese
0.25 cup minced parsley
1 tsp salt
0.13 tsp pepper

How to prepare

Pound each beef top round steak to a thickness of 0.13 inches.
Cut the steaks into pieces approximately 2 to 4 inches in size.
In a pie plate, beat the egg with milk.
On waxed paper, combine the bread crumbs, Parmesan cheese, salt, and pepper.
Dip the meat in the egg mixture, then coat it with the crumb mixture.
In a 12-inch skillet over medium-high heat, melt 2 tbsp of butter.
Cook the garlic and one-third of the meat until the meat is lightly browned; remove it to a platter and keep it warm.
Repeat with the remaining meat, using a total of 0.5 cup of butter.
In a cup, mix the water with the flour.
Discard the garlic and melt the remaining butter in the skillet.
Add the water mixture, parsley, and bouillon.
Cook, stirring, until thickened; pour it over the meat.
Serve with rice and peas.

Variations

For a different take on this recipe, try using chicken or pork in place of beef. You can also experiment with the sauce by adding mushrooms, capers, or a splash of white wine for extra flavor.

Cooking Tips & Tricks

To ensure the beef is tender and cooks evenly, pound the steaks to an even thickness before cutting them into pieces. Use a meat mallet or the bottom of a heavy pan for best results. Additionally, make sure the skillet is hot before adding the meat to achieve a nice sear and prevent sticking. For a richer flavor, you can substitute the margarine with butter, and for a smoother sauce, ensure the flour is fully dissolved in the water before adding it to the skillet.

Serving Suggestions

Beef Scaloppine pairs wonderfully with a side of lightly steamed vegetables, such as green beans or asparagus, and a simple salad dressed with olive oil and lemon juice. For a more filling meal, serve alongside a portion of cooked rice or mashed potatoes.

Cooking Techniques

The key technique in this recipe is the sautéing of the meat to achieve a golden-brown crust without overcooking the interior. Additionally, creating a roux with the flour and water mixture is crucial for a smooth, thickened sauce.

Ingredient Substitutions

If you're looking to make this dish gluten-free, almond flour or gluten-free bread crumbs can replace the traditional bread crumbs. For a dairy-free version, use a dairy-free margarine and omit the Parmesan cheese or use a dairy-free alternative.

Make Ahead Tips

You can prepare the breaded beef pieces ahead of time and refrigerate them for up to a day before cooking. The sauce can also be made in advance and reheated, with a little added water if it thickens too much upon standing.

Presentation Ideas

Serve the Beef Scaloppine on a warm platter, drizzled with the sauce, and garnish with extra minced parsley and a few shavings of Parmesan cheese for an elegant presentation.

Pairing Recommendations

A medium-bodied red wine, such as a Chianti or Merlot, pairs beautifully with the rich flavors of the Beef Scaloppine. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Leftover Beef Scaloppine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pieces in a skillet over low heat, adding a little water or broth to the sauce if necessary.

Nutrition Information

Calories per serving

Each serving of Beef Scaloppine contains approximately 300-350 calories, making it a relatively low-calorie option for a main course. This calorie count allows for flexibility in meal planning, whether you're looking to maintain, lose, or gain weight.

Carbohydrates

This Beef Scaloppine recipe contains a moderate amount of carbohydrates, primarily from the dried bread crumbs and flour used in the coating and sauce thickening. Each serving contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come from the margarine used for frying and the egg in the coating. In total, each serving contains about 15-20 grams of fat, with a mix of saturated and unsaturated fats. For a healthier option, consider using a margarine with a lower saturated fat content or substituting it with olive oil.

Proteins

Beef Scaloppine is an excellent source of high-quality protein, with each serving providing approximately 25-30 grams of protein. This makes it a great option for muscle repair and growth, as well as for keeping you feeling full and satisfied.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including iron from the beef, calcium from the Parmesan cheese, and a range of B vitamins. Additionally, the parsley provides vitamin C and vitamin K, contributing to the overall nutritional value of the meal.

Alergens

Common allergens in this recipe include dairy (from the Parmesan cheese and margarine), gluten (from the bread crumbs), and eggs. Those with allergies or sensitivities to these ingredients should consider suitable substitutions.

Summary

Overall, Beef Scaloppine is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that can fit into various dietary needs and preferences.

Summary

This Beef Scaloppine recipe offers a delicious and nutritious option for any meal, combining tender beef with a flavorful coating and rich sauce. With its versatile serving suggestions and potential for variations, it's a dish that can be enjoyed in many different ways, fitting into a variety of dietary preferences and needs.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my friend Maria in Italy. She had invited me over for dinner, and as soon as I walked into her kitchen, I was hit with the most incredible aroma. Maria was busy pounding thin slices of beef, dipping them in flour, and then sautéing them in a pan with garlic, white wine, and butter. The dish was called Beef Scaloppine, and it was love at first sight.

I watched intently as Maria worked her magic in the kitchen, adding a touch of lemon juice and capers to the pan to give the dish a burst of flavor. The meat turned a golden brown color, and the sauce thickened to a rich, velvety consistency. My mouth watered as I waited for Maria to plate the dish and serve it with a side of creamy mashed potatoes and steamed asparagus.

As I took my first bite of the Beef Scaloppine, I was transported to a culinary paradise. The meat was tender and flavorful, and the sauce was a perfect balance of tangy and savory. I couldn't believe how such simple ingredients could come together to create such a delicious dish.

After dinner, I begged Maria to teach me how to make the Beef Scaloppine. She laughed and handed me a piece of paper with the recipe written in her beautiful handwriting. I cherished that piece of paper like it was a precious treasure, and I vowed to perfect the recipe and share it with my family back home.

When I returned from my trip to Italy, I wasted no time in recreating the Beef Scaloppine in my own kitchen. I followed Maria's instructions to the letter, pounding the beef until it was paper-thin and dredging it in flour seasoned with salt and pepper. I sautéed the meat in a hot pan until it was golden brown on both sides, then added garlic, white wine, butter, lemon juice, and capers to create the sauce.

The aroma that filled my kitchen was intoxicating, and I couldn't wait to sit down and enjoy the fruits of my labor. As I took my first bite of the Beef Scaloppine, I closed my eyes and savored the flavors that danced on my palate. It was just as delicious as I remembered it being in Italy, and I felt a sense of accomplishment knowing that I had mastered the recipe.

Over the years, I have continued to make Beef Scaloppine for my family and friends, each time adding my own twist to the recipe. I have experimented with different types of meat, varying the seasoning and the sauce, and even trying out new side dishes to accompany the dish. But no matter how many times I make it, Beef Scaloppine will always hold a special place in my heart as the dish that opened my eyes to the wonders of Italian cuisine.

I have shared the recipe with countless people over the years, passing it down to my children and grandchildren so that they can carry on the tradition. I have even taught cooking classes where I have demonstrated how to make Beef Scaloppine, spreading the joy of this delicious dish to anyone who is willing to learn.

As I sit here in my kitchen, preparing to make Beef Scaloppine for dinner tonight, I can't help but smile as I remember the first time I saw the recipe and fell in love with it. It has become a staple in my culinary repertoire, a dish that never fails to impress and delight those who have the pleasure of tasting it.

So here's to Beef Scaloppine, a dish that has brought me so much joy and satisfaction over the years. May it continue to bring happiness to countless others for generations to come. And may the spirit of Maria, my dear friend and mentor, always be with me as I create this masterpiece in her honor. Buon appetito!