2 (3/4 lb.) beef top round steaks (1/4 inch thick)
1 egg
3 tbsp. milk
1 1/4 c. Italian flavored dry bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. ground pepper
3/4 c. butter
1 garlic clove, sliced
3/4 c. water
2 tsp. flour
1/2 c. Marsala wine
1/4 c. minced parsley
1 beef bouillon cube

Pound each beef steak to 1/8 inch thickness. Cut steaks into about 2 x 4 inch pieces. In a bowl, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt and pepper. Dip the meat first into the egg mixture, then into the crumb mixture.

Over medium heat, melt 2 tablespoons of butter in a skillet. Cook garlic and 1/3 of the meat until meat is lightly browned. Remove to a platter and keep warm. Repeat with remaining meat, using 1/2 cup butter in all.

In a small bowl, mix the water and the flour. Discard garlic. Melt remaining butter in a skillet. Add water mixture, Marsala wine, parsley and bouillon. Cook, stirring, until thickened. Pour over the meat. Serves 6.