Extra crispy breaded rump cutlets with aioli 


  • 1kg of top sirloin
  • stale bread for grating (about 1 loaf of country bread)
  • 3 or 4 eggs
  • 2 cups flour
  • 4 medium potatoes
  • 1 sprig of fresh rosemary
  • 1.5 liters of oil for frying
  • 1 cup sunflower oil
  • 1/2 cup whole milk
  • 2 cloves garlic
  • salt
  • pepper
  • olive oil as needed
Cooking types
Frying pan


Cut the meat into steaks and pound them tender with a wooden mallet.

Form a binder by beating the eggs in a bowl.

Prepare the breadcrumbs by processing pieces of stale bread.

Prepare the breaded cutlets by dredging the meat first in flour, then in the egg and finally in the breadcrumbs.

Place the breaded cutlets in a tray and place in the refrigerator for 1 hour (this is important, as it prevents the crust separating from the meat when fried).

For the aioli, process the milk with the oil, the garlic cloves and season with salt to taste.

Then, for the garnish, wash the potatoes well and cut them into wedges, bake them in a baking sheet with olive oil and rosemary leaves in a medium oven until golden brown (25 minutes).

Once ready, add salt as soon as they come out of the oven.

Fry the breaded cutlets in frying oil at 180 degrees; when they are browned on one side, turn them over, cook for 2 minutes and remove on absorbent paper.

Serve with the browned potatoes and aioli sauce.


Watch the full recipe video