Breaded elephant ear steak
The team of Vegeta's kitchen tasted and delighted with the supposedly most famous, largest Viennese steak in the restaurant "Zum Figlmüller" in Vienna. Because of its size and attractiveness, it was called "Elephant's Ear".
- Cut the pork leg into steaks and beat them with a meat mallet so that each steak has a diameter of about twenty centimeters.
- Add a little salt to the meat, sprinkle with and leave to stand in mineral water for about 2 hours.
- Dry the steaks with absorbent paper, roll them in flour, eggs and sifted crumbs.
- Fry them in a pan on heated oil on each side for about three minutes.
Serve sliced lemons and potato or lettuce with breaded steaks.
You can replace pork with leg veal or turkey breast.