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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through). | 2. This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat. | 3. If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices. | 4. Mix the eggs and water in a large bowl. | 5. On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart). | 6. If you run out of egg or bread crumb mixture just make a little more. | 7. Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side). | 8. Drain on paper towels. | 9. Add more oil to the pan as needed. | 10. Serve with a squeeze of sliced lemon. Fantastic hot or room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1		boneless	403.4676	0.0	89.7602	2.2667
breadcrumb	4 -5	cups		403.4676	0.0	89.7602	2.2667
egg	2 -3			0.0	0.0	0.0	0.0
water	3 -4	tablespoons		0.0	0.0	0.0	0.0
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
salt	1	tablespoon		-	-	-	-
cheese	1/2	cup	grated	238.275	1.5795	14.445	19.3995
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.