2 kg beef whole rump
1 cup plain flour
6 eggs lightly beaten
4 – 6 cups fresh breadcrumbs
1 cup fresh parsley chopped finely
1 tablespoon salt
1 teaspoon pepper
1 cup grated parmesan cheese
Olive oil for shallow frying
Slice the rump into steaks and then use a meat mallet to press it out to ½ cm thickness. Mix the breadcrumbs in a large bowl with the parsley, salt, pepper and cheese.
Set up three bowls – one with the flour, one with the eggs and one with the crumbs. Dip each piece of beef into the flour, the egg and then the breadcrumb mixture making sure to firmly press the crumbs in to get a thorough coating.
Place the schnitzels on a lined tray in a single layer. You can then use baking paper to separate each layer as you crumb more. The schnitzels can then be pan fried or frozen.
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