How to make
Cut the beef into portions, which is carefully pounded to 5-6 mm. Season with salt and black pepper.
The eggs and milk are beaten, until a homogeneous mixture is obtained. Dip the meat, then roll it in the crushed rusk.
Fry in heated oil.
The selected vegetables are stewed in butter and the resulting sauce is poured over the schnitzels.
The Beef Rump Steak is ready.
