Beef escalope with rosemary breading, French fries and salad

Name: Beef escalope with rosemary breading, French fries and salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag (750 g) frozen oven chips; 7-10 Tbsp Salt; 1 TEASPOON Sweet peppers; 100 g Lamb's lettuce; 1 small radicchio salad; 4 TABLESPOONS pale balsamic vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 2-3 stem(s) Rosemary; 100 g Breadcrumbs; 4 thin slices of beef rump (approx. 125 g each); 2 Eggs (size M); 100 g Barbecue sauce; 3 TABLESPOONS Milk; 4-5 Tbsp Flour; 100 g clarified butter; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 bag (750 g) frozen oven chips
7-10 Tbsp Salt
1 TEASPOON Sweet peppers
100 g Lamb's lettuce
1 small radicchio salad
4 TABLESPOONS pale balsamic vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
2-3 stem(s) Rosemary
100 g Breadcrumbs
4 thin slices of beef rump (approx. 125 g each)
2 Eggs (size M)
100 g Barbecue sauce
3 TABLESPOONS Milk
4-5 Tbsp Flour
100 g clarified butter
7-10 Tbsp Cling film

Directions

1
Prepare French fries in the oven according to package instructions. Mix 1 tsp. salt and sweet paprika. Clean, wash and drain the salad. Mix vinegar with mustard, season with salt, pepper and sugar. fold in oil
2
Wash the rosemary and shake dry. Pluck needles from the stalks, mix with breadcrumbs. Wash the meat, dab dry, tap flatter between 2 layers of foil
3
Whisk eggs, 2 tablespoons barbecue sauce and milk, season with salt and pepper. Turn meat one after the other in flour, then in the egg mixture and finally in the breadcrumb mixture
4
Heat 50 g of clarified butter in 2 large pans, fry the meat on each side for about 4 minutes at medium heat. Mix salad with vinaigrette, season again. Take out chips, season with salt-pepper-mixture, arrange on plates with cutlets and salad. Add remaining barbecue sauce