Beef Scaloppine

Ingredients

 * 1 1/2 lb.1 egg
 * 3/4 c. butter or margarine
 * 3 Tbs. milk
 * 1 garlic clove, sliced
 * 1 1/4 c. dried bread crumbs
 * 2 tsp. flour
 * 1/4 c. grated Parmesan cheese
 * 1/4 c. minced parsley
 * 1 tsp. salt
 * 1/8 tsp. pepper

Directions

 * 1) Pound each beef top round steak to 1/8" thickness. Cut steaks into about 2" to 4" pieces.
 * 2) 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
 * 3) In 12" skillet over medium high heat, melt 2 Tbs. butter. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 c. butter in all. In cup, mix water with flour.
 * 4) Discard garlic; melt remaining butter in skillet. Add water mixture, parsley, bouillon. Cook, stirring, until thickened; pour over meat. Serve with rice and peas.