Crispy Breaded Beef Steak with White Rice & Homemade Mayo Salad

Directions

1. 1

   Prepare the vegetable salad: peel and dice the potatoes and carrots into 1cm cubes. Cook in salted boiling water for 12-15 minutes until tender but firm. Add the peas for the last 3 minutes. Drain and let cool completely.

2. 2

   In a bowl, mix the cooled vegetables with the mayonnaise, mustard (if using), parsley, chives and lemon juice. Season with salt and pepper. Cover and refrigerate for at least 20 minutes to let the flavors meld.

3. 3

   Cook the white rice: rinse under cold water until clear. Bring 600ml salted water to a boil. Add the rice, cover and cook on low heat for 15-18 minutes until all water is absorbed. Fluff with a fork, cover with a clean cloth and keep warm.

4. 4

   Prepare the steaks: between two sheets of cling film, flatten each steak with a rolling pin to about 5mm thickness. Season generously with salt, pepper and pressed garlic on both sides. Marinate for 10 minutes.

5. 5

   Set up two shallow bowls: beat the eggs in one, spread the breadcrumbs in the other. Dip each steak in the beaten egg, let the excess drip off, then coat thoroughly in breadcrumbs, pressing gently to adhere.

6. 6

   Heat the oil in a large pan over medium-high heat to about 170°C. Fry the breaded steaks 3-4 minutes per side until golden and crispy. Do not overcrowd — cook in batches if needed.

7. 7

   Place the fried steaks on paper towels for 1 minute to drain excess oil.

8. 8

   Plate up: serve a portion of white rice, one crispy breaded steak and a generous spoonful of mayo vegetable salad. Serve immediately.