Prepare rice according to package directions; when done, gently stir in the butter and the thawed peas.

Keep the rice and peas warm.

Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet.

Trim the veal into 4" X 2" pieces.

In a pie plate, beat the milk and the egg together.

In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt and pepper.

Dip the veal into the egg mixture, ensuring it is fully coated.

Coat the veal with the bread crumb mixture, pressing gently to adhere.

In a 12" skillet, over medium-high heat, melt 2 tablespoons of butter.

Add the sliced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Add 1/3 of the veal cutlets to the skillet and cook until lightly browned on both sides.

Remove the cooked veal to a platter and keep warm.

Repeat with the remaining veal, using the remaining 1/2 cup of butter in batches.

In a cup, mix the water with the flour to create a slurry.

Discard the garlic from the skillet.

Melt the remaining butter in the same skillet.

Add the water and flour mixture (slurry) to the skillet, stirring constantly.

Add the Marsala wine, minced parsley, and bouillon cube (or envelope) to the skillet.

Cook, stirring constantly, until the sauce has thickened.

Pour the Marsala sauce over the cooked veal on the platter.

Serve the veal with the rice and peas.