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1
Place cube steaks between 2 sheets of waxed paper and pound with a skillet so they are super thin.
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2
Beat eggs with the water in a shallow dish; Mix flour with salt and pepper for dredging in another shallow dish.
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3
Mix bread crumbs, parmesan cheese and salt and pepper in a third dish.
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4
Coat the bottom of the skillet with olive oil and turn heat to medium/high.
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5
Dredge steaks in flour, then eggs, then coat with the bread crumb mixture.
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6
Brown on both sides.
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7
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.
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8
I kept them in my oven while I made the sauce.
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9
For the sauce, turn skillet to medium/low heat.
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10
Melt butter; add cream cheese to the skillet and break it up a little so it melts better.
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11
Add milk as needed so the cream cheese doesnt scorch.
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12
Once the cream cheese is melted, whisk in some more milk until you have the thickness you like.
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13
Add in the Parmesan cheese, salt, pepper, and chives.
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14
Grate in the garlic so you dont end up with any chunks in your sauce (you can also substitute some garlic powder here).
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15
Pour over steaks before serving.
