2 beef round steaks, 3/4 lb. each
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. parsley
1 beef bouillon cube

Pound round steak to 1/8 inch thickness. Cut steaks to 4 x 2 inches. Beat egg with milk. In separate bowl, mix: bread crumbs, cheese, salt and pepper. Dip meat in egg mixture then coat with crumbs. Melt 2 tablespoons butter in skillet. Cook garlic and brown meat, remove.

Mix water and flour. Melt remaining butter. Add water mixture, Marsala wine, parsley and bouillon. Cook until thick. Pour over meat. Serve with rice. Serves 6.