Pork Rump Steak
by Editorial Staff
Juicy meat in crispy breadcrumbs is a real man’s meal.
Cook: 30 mins
Serving: 6
Ingredients
- Pork – 800 g
- Eggs – 2-3 pcs.
- Salt to taste
- Ground black pepper – to taste
- Bread crumbs – 6-8 tbsp (about 120 g)
- Flour (optional) – 5-6 tbsp
- Vegetable oil for frying – how much will it take (about 150 g)
Directions
- Cut the meat for the rump steak across the grain into 1-1.5 cm thick slices. Beat slightly. Season with salt and pepper (about 1 pinch of salt and pepper for each piece).
- Beat eggs lightly in a bowl. Pour crackers and, if desired, flour into flat plates. The egg sticks better to flour, so I use it, although this is a “liberty”.
- Roll the meat in flour on both sides.
- Then dip the meat in the beaten eggs.
- Roll in breadcrumbs (also on both sides).
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the meat over medium heat for 5-6 minutes (until golden brown).
- Then turn the rump steak and fry on the other side for another 5-6 minutes. Then, if necessary, add oil and fry the next portion of rump steaks. Since crackers tend to burn, after every two, a maximum of three fried servings, butter, and crackers must be carefully removed from the pan and again pour 1-2 tbsp of oil.
Ready rump steak.
Enjoy your meal!
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