This dish, one of Austria’s national offerings, is one of my favourites. It’s a thin piece of breaded, pan fried steak, traditionally veal (however I use sirloin steak when cooking at home). The key is you will use a mallet to hammer the beef thin, which will keep the steak tender. The dish should be served with a slice of lemon, however I ran out of fresh lemons so I just drizzled some lemon juice on top.
1 dl plain flour
1/2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
2 dl breadcrumbs
slices of lemon
1. Hammer the meat with a mallet until thin, 5-10mm. I tend to place the steak inside a freezer bag for this, to reduce mess. After this, it’s easy to cut the fat off.
2. Mix flour and the spices on a plate. Beat the egg, and place on another plate/ bowl. On a third plate, pour half of the breadcrumbs.
3. First, coat the steak with the flour / spice mix. Second, coat with the egg. When lifting the steak off, let excess egg drain back onto the plate. Third, place on the breadcrumbs, and pour the rest of the breadcrumbs on top. At each stage, make sure the steak is fully coated.
4. Let rest for 5 minutes on your chopping board.
5. Melt the butter in a frying pan, and fry the steak, 2 minutes each side.