Steak Parmesan

Place cube steaks between 2 sheets of waxed paper and pound with a skillet so they are super thin.

Beat eggs with the water in a shallow dish; Mix flour with salt and pepper for dredging in another shallow dish. Mix bread crumbs, parmesan cheese and salt and pepper in a third dish.

Coat the bottom of the skillet with olive oil and turn heat to medium/high. Dredge steaks in flour, then eggs, then coat with the bread crumb mixture. Brown on both sides. If your skillet is small, you can turn your oven on super low, place the steaks on a cooling rack on top of a sheet pan as they come out of the skillet, cover with tin foil and keep them warm in your oven while you finish the others. I kept them in my oven while I made the sauce.

For the sauce, turn skillet to medium/low heat. Melt butter; add cream cheese to the skillet and break it up a little so it melts better. Add milk as needed so the cream cheese doesn’t scorch. Once the cream cheese is melted, whisk in some more milk until you have the thickness you like. Add in the Parmesan cheese, salt, pepper, and chives. Grate in the garlic so you don’t end up with any chunks in your sauce (you can also substitute some garlic powder here). Pour over steaks before serving.