Ingredients
- 4 young beef rib eye steaks (around 250 g each)
- 80 g bread
- 40 g bacon
- 2 tsp dried rosemary
- 2 tsp thyme
- 2 eggs
- 200 g potato
- flour
- oil
- butter
- salt
Directions
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Julienne potato and place it in a bowl of cold water for 10 minutes to remove as much starch as possible. Strain and repeat two more times. At the end, dry it with a paper towel.
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Heat a lot of oil in a frying pan and fry piles of potato until they’re crispy. Dry with a paper towel again.
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Blend together bread, bacon and herbs and mix. Flatten the steaks with meat mallet. Roll them in flour, then beaten eggs and finally into bread and herbs mixture. Fry on each side on melted butter.