Rump steak or other quality beef steak
1 C breadcrumbs
Trim any fat from beef, and using a filleting knife, slice the beef across the thinnest edge to create 2-3 very thin fillets of beef. Lay flat on a piece of glad wrap and cover with more wrap. Use a rolling pin or mallet and gently pound the meat to thin out even further. Prepare 3 shallow bowls, one with egg lightly beaten, another with the flour and final bowl of breadcrumbs. Cover each piece of beef with flour, then egg, then breadcrumbs. Heat a fry pan with a little oil and butter and cook each side until golden brown. Do not overcook as meat will toughen. Rest on paper towel before serving. Cut into finger sizes.
ELLA-ometre Ella loves this dish, and its a great way to get some red meat into her (I'll slowly cover with less and less breadcrumb until I get them eating juicy steaks!
ZACH-ometre Zach also loves this dish. So nice to meat prepared a way they will both eat.
Welcome to Little Miss Cookalot
I love to cook and try new dishes, and more often than not I am asked for the recipe, so I decided to start Little Miss Cookalot as a way of sharing my successes, and failures in the kitchen. The recipes that you find on LMC are what you would find if you came to my house. As a mother of two, there is a focus on food for fussy eaters and you may also notice I like to bake... Most recipes here are amended from well known chefs/cookbook authors, and you will find the source at the bottom of each recipe unless its entirely my own creation. Check back regularly as I hope to add at least 2 new recipes every week.