This staple of Milan inspired the famous ‘wiener schnitzel’ of neighbouring Austria, where meat is battered down, breaded and fried. Our British rump steaks are tender and the perfect cut, which you'll serve alongside a piquant balsamic tomato salad and buttery potatoes.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.8 g||3.8 g|
|Protein||9.1 g||41.9 g|
|Salt||0.07 g||0.33 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Cut the waxy potatoes in half
Add the potatoes to a pot of boiling water with a large pinch of salt and cook over a high heat for 15-20 min or until fork-tender
Once cooked, drain and set aside to cool slightly
Meanwhile, cut the heritage tomatoes in half and add them to a bowl
Add the balsamic vinegar, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and set aside to marinate
Trim the fat off the rump steaks
Cover the steaks in cling film and bash them with a rolling pin until flat and approx. half a cm in thickness
Tip: This will make the meat really tender!
Add a handful of flour to a plate with a generous pinch of salt and pepper
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to a plate with the dried oregano and a pinch of salt and pepper – these are your herby breadcrumbs
Coat the steaks in the flour, tap off the excess, then dip into the beaten egg and press it into the herby breadcrumbs firmly to coat everything evenly
Tip: Make sure the steaks are fully coated in the breadcrumbs!
Return the drained potatoes to the pot with a knob of butter and season generously with salt and pepper – these are your buttered potatoes
Pick the basil leaves from the stalks and stir through the marinated tomatoes – this is your tomato salsa
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once very hot, add the coated steaks and cook for 1-2 min on each side or until golden brown
Once done, transfer to a cooling rack (you can use the rack from your grill) to rest and season with a pinch of salt – this is your Milanese rump steak
Serve the Milanese rump steak with the buttered potatoes and tomato salsa to the side