Pasta

Crunchy Breaded Beef Steak, White Rice, and Homemade Mayonnaise Salad

Name: Crunchy Breaded Beef Steak, White Rice, and Homemade Mayonnaise Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italienne
Ingredients: 4 thin beef steaks (approximately 150g each, type rump or tenderloin cut); 2 whole eggs; 150g fine breadcrumbs; 2 cloves of garlic (pressed, for the marinade); Fine salt and ground black pepper; Sunflower oil for frying (approximately 200ml); 300g long-grain white rice; 600ml water; 1 tsp of salt for the rice; 2 medium-sized potatoes (approximately 300g); 2 medium-sized carrots (approximately 200g); 150g frozen or canned small peas; 3 tbsp of mayonnaise (quality or homemade); 1 tbsp of Dijon mustard (optional, to add a kick); 2 tbsp of fresh flat parsley, chopped; 2 tbsp of fresh chives, finely chopped; 1 tbsp of lemon juice; Salt and pepper for the salad

By Marie Lefebvre · Updated August 27, 2026

A generous and comforting dish that combines the golden crunch of a breaded steak with the freshness of a salad of vegetables in homemade mayonnaise. Inspired by Brazilian family cuisine, this rice-meat-salad trio is a daily classic that delights both young and old with each bite.

Prep⏱️ 20 min

Cook🔥 8 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

4 thin beef steaks (approximately 150g each, type rump or tenderloin cut)
2 whole eggs
150g fine breadcrumbs
2 cloves of garlic (pressed, for the marinade)
Fine salt and ground black pepper
Sunflower oil for frying (approximately 200ml)
300g long-grain white rice
600ml water
1 tsp of salt for the rice
2 medium-sized potatoes (approximately 300g)
2 medium-sized carrots (approximately 200g)
150g frozen or canned small peas
3 tbsp of mayonnaise (quality or homemade)
1 tbsp of Dijon mustard (optional, to add a kick)
2 tbsp of fresh flat parsley, chopped
2 tbsp of fresh chives, finely chopped
1 tbsp of lemon juice
Salt and pepper for the salad

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Directions

1
Prepare the vegetable salad: peel and cut the potatoes and carrots into small pieces of approximately 1 cm. Cook them in boiling salted water for 12 to 15 minutes until they are tender but still firm. Add the small peas in the last 3 minutes of cooking. Drain and let cool completely.
2
In a bowl, mix the cooled vegetables with the mayonnaise, mustard (if used), parsley, chives, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
3
Prepare the white rice: rinse the rice under cold water until the water is clear. In a pot, bring 600ml of salted water to a boil. Add the rice, cover, and cook over low heat for 15 to 18 minutes until the water is completely absorbed. Fluff with a fork, cover with a clean towel, and keep warm.
4
Prepare the steaks: between two sheets of food film, gently flatten each steak with a pastry roller to obtain a uniform thickness of approximately 5mm. Generously season both sides with salt, pepper, and pressed garlic. Let marinate for 10 minutes.
5
Prepare the breading in two shallow dishes: beat the eggs in a bowl and mix the breadcrumbs in another. Dip each steak in the beaten egg, making sure to coat it evenly, let the excess drip off, and then coat it carefully with breadcrumbs, pressing gently to adhere.
6
Heat the oil in a large frying pan over medium-high heat until approximately 170°C (the oil should sizzle when a breadcrumb is added). Fry the breaded steaks for 3 to 4 minutes on each side until they are golden brown and crispy. Do not overcrowd the pan — cook them in two batches if necessary.
7
Place the fried steaks on paper towels for 1 minute to remove excess oil.
8
Arrange the plates: place a portion of white rice, a crispy breaded steak, and a generous serving of vegetable salad with homemade mayonnaise. Serve immediately, with the warmth of the meat contrasting with the freshness of the salad.

💡 Chef's Tip

The secret to a perfectly crispy breading that doesn't fall off during cooking: after breading the steaks, place them in the refrigerator for 15 minutes before frying. The cold solidifies the egg and allows the breadcrumbs to adhere much better — guaranteed ultra-crispy result!