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Milanese Rump Steak With Buttered Potatoes

Milanese Rump Steak With Buttered Potatoes

Rating
4.5rating out of 5

(70 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

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.

Prep Time

30 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Egg
1 British free-range egg †
Panko breadcrumbs edit
60g panko breadcrumbs †
dried-oregano
1 tsp dried oregano
basil 3.18
5g basil
Waxy-Potatoes
300g waxy potatoes
British picanha rump steak
2 x 150g British beef picanha rump steak
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
Heritage tomatoes
180g heritage tomatoes
You Will Need
Cling film, rolling pin, butter, flour, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 British free-range egg<span class="strong">†</span>
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 1 tsp dried oregano
  • 5g basil
  • 300g waxy potatoes
  • 2 x 150g British beef picanha rump steak
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 180g heritage tomatoes
Typical Values per 100g per serving
Energy 489 kJ
116 kcal
2251 kJ
536 kcal
Fat
of which saturates
4.1 g
1.6 g
19.1 g
7.3 g
Carbohydrate
of which sugars
11.9 g
1.1 g
54.9 g
5.2 g
Fibre 0.8 g 3.8 g
Protein 9.1 g 41.9 g
Salt 0.08 g 0.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 British free-range egg
egg
60g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tsp dried oregano
dried oregano
5g basil
basil (100%)
300g waxy potatoes
potato
2 x 150g British beef picanha rump steak
beef (100%)
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
180g heritage tomatoes
speciality tomato
Allergens
  • Allergens highlighted by † (egg, gluten, sulphites)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Milanese Rump Steak With Buttered Potatoes

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

2 Milanese Rump Steak With Buttered Potatoes

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  

3 Milanese Rump Steak With Buttered Potatoes

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!

 

4 Milanese Rump Steak With Buttered Potatoes

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

5 Milanese Rump Steak With Buttered Potatoes

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!

6 Milanese Rump Steak With Buttered Potatoes

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

7 Milanese Rump Steak With Buttered Potatoes

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

 

8

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Serve the Milanese rump steak with the buttered potatoes and tomato salsa to the side

Buon appetito!

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