- 2 garlic cloves, chopped finely
- handful of continental parsley, finely chopped
- 1 tbsp parmesan cheese
- salt and pepper
- 1 tsp dried oregano
- 3 eggs, beaten
- topside beef fillets, thinly sliced and then beaten until flat
- 2 cups breadcrumbs, to coat
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Place the garlic, parsley, parmesan, eggs, salt, pepper and oregano in a large bowl.
Place the meat in the egg mixture and allow to rest for an hour, or longer if possible, in order to absorb the flavours from the mixture.
Roll the meat in the breadcrumbs and pound the breadcrumbs into the meat to ensure they stick. Place aside. (Optional – if a thicker, crunchier coating is desired, dip the meat in the egg mixture again then roll in breadcrumbs a second time.) They can be prepared and refrigerated for several hours before frying.
Heat oil in pan and fry until golden brown on both sides. Serve hot.