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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Our all-time favorite meat item! Everybody who has ever had this has flipped out! It's so easy and make extra and freeze it for a meal in 5 minutes!! Give it a try-I promise you won't be disappointed! Ingredients:
1 (4 lb) rump roast or 1 (4 lb) boneless bottom round roast |
4 -5 cups breadcrumbs |
2 -3 eggs |
3 -4 tablespoons water |
1 tablespoon garlic powder |
1 tablespoon salt |
1/2 cup grated cheese |
oil (for frying) |
Directions:
1. Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
2. This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
3. If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
4. Mix the eggs and water in a large bowl.
5. On a LARGE sheet of foil-mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste-these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
6. If you run out of egg or bread crumb mixture just make a little more.
7. Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
8. Drain on paper towels.
9. Add more oil to the pan as needed.
10. Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.
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