Medium heat, not high. The crumb needs time to turn gold while the meat cooks through, and a pan that is too hot burns one before the other is done. Three to four minutes a side in 1 cm of oil; dinner for four in 45 minutes.
From the shop
Start with 1 kg of crumbed steak, about four pieces. Veal schnitzel cooks the same way and takes a minute less a side.
Do not crowd the pan. Cook two pieces at a time and keep the first two warm in a low oven. Crumb that sits in a crowded, cooling pan soaks oil instead of crisping.
Ingredients
- 1 kg crumbed steak, about four pieces
- Vegetable oil, for shallow frying
- 1 kg potatoes, peeled and cut into chunks
- 50 g butter
- 100 ml milk, warmed
- Salt and white pepper
- 500 ml beef gravy, made from stock or a packet
Buy the cuts for this recipe
Angus Crumbed Steak$28.99per kilogram
Veal Schnitzel$69.99per kilogram
Method
- Put the potatoes in a pot of cold salted water. Bring to the boil and cook for 15 to 20 minutes until a knife slides in with no resistance.
- Drain the potatoes. Let them steam dry in the pot for 1 minute. Mash with the butter and milk. Season with salt and white pepper. Cover and keep warm.
- Make the gravy while the potatoes cook. Keep it hot.
- Pour 1 cm of oil into a large frying pan. Heat it over medium heat until a pinch of crumb sizzles at once.
- Cook the crumbed steak two pieces at a time, 3 to 4 minutes a side, until the crumb is deep gold and the meat is cooked through. Drain on paper towel. Keep warm in a low oven while you cook the rest.
- Serve each piece over a mound of mash with the gravy poured over the top.
Serve it
Peas or steamed beans on the side. A wedge of lemon on the steak cuts the richness.