2 (3/4 lb.) beef top round steaks, each 1/4 inch thick
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 cloves, sliced
3/4 c. water
2 tsp. flour
1/4 c. minced parsley
1 beef flavored bouillon cube or env.

Pour each beef top round steak to 1/8 inch thickness. Cut steaks into about 2-4 inch pieces.

In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt, and pepper. Dip meat in egg mixture., then coat with crumb mixture.

In 12 inch skillet over medium high heat, melt 2 tablespoons butter. Cook garlic and 1/3 of meat until meat is slightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in all. In cup, mix water with flour.

Discard garlic; melt remaining butter in skillet. Add water mixture, parsley, and bouillon. Cook, stirring, until thickened; pour over meat. Serve with rice and peas.