Page title and description
- 2 frying steak
- olive oil
- 1 tbsp Dijon mustard
- 200g fresh breadcrumbs
- 1 tbsp cornflour
- 1 large egg, seasoned and beaten
- ½ a lemon
- salt and pepper
Prep time: 10 min
Cooking time: 10 min
Step 1Preheat oven to 180°C/Gas 4.
Step 2'Escalope' the steak by placing the slice between two layers of clingfilm and gently tapping with a heavy rolling pin or mallet. Start from one end and keep tapping until you have an even thickness of 3-4mm.
Step 3To make the mustard crumb, heat 3 tablespoons of olive oil with the mustard until it melts through and then stir in the fresh breadcrumbs until they are well coated in the oil and mustard mixture.
Step 4Spread on a baking sheet and cook, stirring occasionally until they begin to brown. This will take only minutes, so watch them like a hawk!
Step 5Next, dust both sides of the beef with cornflour, dip in the egg and then the breadcrumbs. Repeat the egg and crumbing stages, making as many breadcrumbs stick as possible.
Step 6Heat some oil in a non-stick pan. When nearly smoking, fry the escalopes for about 90 seconds on one side, gently turn over and fry for another 60 seconds.
Step 7Serve with the lemon, new potatoes, and if it's the right time of year, some griddled British asparagus.