Beef Scaloppine Marsala (Ellen)

2 top round steaks, ¾ lb. each ¼" thick

1 egg

garlic clove, sliced

3 Tbs. milk

¾ cup water

1¼ cups bread crumbs

tsp. flour

¼ cup Parmesan cheese

½ cup Marsala wine

1 tsp. salt

¼ cup minced parsley

1/8 tsp. pepper

beef bouillon cube

¾ cup butter

Pound steaks to 1/8" thickness and cut into 4 X 2" pieces. Beat egg and milk in a shallow dish. On wax paper, combine breadcrumbs, cheese, salt & pepper. Dip meat in eggs and coat with crumbs. Melt 2 Tbs. butter in 12" skillet over med. high Heat. Cook garlic and 1/3 meat till lightly browned. Remove to platter & keep warm. Repeat with remaining meat using ½ cup butter in all. Mix water and flour in cup. Discard garlic. Melt remaining butter. Add water, flour, wine, parsley, & bouillon. Cook, stirring till thick.