Beef Scaloppine Marsala

On a cutting board pound each steak to a 1/8 inch thickness. Cut each steak into pieces about 4 by 2 inches. In a pie plate beat the egg with the milk. On wax paper combine the breadcrumbs, Parmesan cheese, salt and pepper. Dip the meat in the egg mixture then coat with the crumb mixture. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook the garlic and 1/3 of the meat until the meat is lightly browned on both sides. Remove to a platter and keep warm. Repeat with the remaining meat, using 2 more tablespoons of butter for each batch. In a cup, mix the water with the flour. Discard the garlic. Melt the remaining butter in the skillet. Add the flour mixture, Marsala wine, parsley and bouillon. Cook, stirring, until thickened. Pour over the meat. Serve with rice. Makes 6 servings.