2 3/4 lb. round steaks
2 eggs
2 tbsp. milk
1 1/4 c. bread crumbs
1/3 c. Parmesan cheese
Salt and pepper
4 c. cooked rice
3/4 c. butter
2 garlic cloves, slivered
2 tsp. flour
1/2 c. Marsala wine
1 beef bouillon cube
1/3 c. chopped parsley
2 tbsp. chopped pimiento

Pound steak. Cut in 3x2 inch pieces. Sprinkle with salt and pepper. Beat eggs and milk in bowl. In other bowl combine bread crumbs and Parmesan cheese. Dip meat in egg mixture, then crumbs. In 12 inch skillet (medium heat) melt 1/4 cup butter; cook garlic. Add 1/2 of meat. Cook until lightly browned on both sides. Remove meat to platter; keep warm. Repeat using 1/4 cup butter. Meanwhile in 1 cup measuring cup mix flour with 3/4 cup water. Discard garlic. Melt remaining 1/4 cup butter in skillet. Stir in flour mixture, wine, bouillon and 1/4 cup parsley. Cook, stirring until sauce is thickened. Pour sauce over cooked meat.

Combine rice with pimientos and spoon around meat. Garnish with remaining parsley.