Viennese Baked Meat

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut into the fat layer of the rump steaks. Then flatten the meat on the work surface with a plating iron between cling film, season with salt and pepper.
Whisk eggs with a little water, season with salt and pepper. Place breadcrumbs and flour on two plates. Brush both sides of the steaks with 1 teaspoon each of spicy mustard. Then turn the meat in the flour, pull it through the egg and bread it with the breadcrumbs.
Heat clarified butter in two pans and fry the steaks in them over medium heat for about 3-4 minutes on each side. Remove, drain on some paper towel, and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.