6 rump steaks (600g)
Salt to taste
Pepper to taste
1 cup wheat flour (120g)
2 beaten eggs
1 cup of breadcrumbs (170g)
2 cups Soya Soya Oil (500ml)
Season the steaks with salt and pepper.
Glaze the steaks in wheat flour, eggs and breadcrumbs, pressing down well to ensure a flawless breading.
Fry in oil heated to 170°C until golden brown.
Tip: if the steaks are tall, pound until thin. A thinner layer helps the breading to be perfect, without loosening or forming bubbles!
