Viennese Baked Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe 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.
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