1. Pound each beef top round steak to ⅛" thickness.
  2. Cut steaks into about 2" to 4" pieces.
  3. In pie plate, beat egg with milk.
  4. On waxed paper, combine bread crumbs, Parmesan cheese, salt, and pepper.
  5. Dip meat in egg mixture, then coat with crumb mixture.
  6. In 12" skillet over medium high heat, melt 2 tbsp butter.
  7. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm.
  8. Repeat with remaining meat, using ½ cup butter in all.
  9. In cup, mix water with flour.
  10. Discard garlic; melt remaining butter in skillet.
  11. Add water mixture, parsley, bouillon.
  12. Cook, stirring, until thickened; pour over meat.
  13. Serve with rice and peas.
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