Pork rump steak
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Juicy meat in a crispy breading - real man's food.
Rump steak is usually made from beef, but it is also very tasty when made from pork. To prepare pork rump steak, take a lean piece of meat, preferably without large veins. If you wish, you can take a couple of tablespoons of flour and add them to the breadcrumbs.
Ингредиенты
Pork (I have loin) - 800 g
Eggs - 2-3 pcs.
Salt - to taste
Ground black pepper - to taste
Breadcrumbs - 6-8 tbsp. spoons (about 120 g)
Flour (optional) - 5-6 tbsp. spoons
Vegetable oil for frying - how much will it take (about 150 g)
Рецепт
Cut the rump steak meat across the grain into slices 1-1.5 cm thick. Beat lightly. Season with salt and pepper (about 1 pinch of salt and pepper for each piece).
Lightly beat the eggs 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 tbsp in a frying pan. spoons of vegetable oil.
Fry the meat over medium heat for 5-6 minutes (until golden brown).
Then turn the rump steak over and fry on the other side for another 5-6 minutes.
Then, if necessary, you need to add oil and fry the next portion of rump steaks.
Since crackers tend to burn, after every two, maximum three fried portions, the butter and crackers must be carefully removed from the pan and pour 1-2 tbsp again. spoons of butter.
Ready rump steak.
Bon appetit!