Viennese Baked Meat

Summary

Ingredients

• 6 rump steak (s)
• 4 egg (s)
• 80 g breadcrumbs
• 5 tablespoon flour
• 12 teaspoon mustard, hotter
• 10 tablespoon clarified butter
• salt and pepper

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Instructions

1. 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.
2. 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.
3. 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.