Steak Schnitzel with Veloute’ Cheese Sauce – How to Make Rump Steak Schnitzel – How to Make Cheese S

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmailFacebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Steak Schnitzel with Veloute' Cheese Sauce - How to Make Rump Steak Schnitzel - How to Make Cheese S
Recipe type: Steak / Beef
Serves: 4
Just a few episodes back we made a veloute' sauce using chicken bone broth. One of our viewers requested that we expand on this to make a cheese sauce. This on its own would be too simple and short to make up a full episode, so today we're going to make a rump steak schnitzel topped with this cheese sauce.
  • 2 x Rump steaks cut to 1 inch thick
  • Fine breadcrumbs
  • 4 Eggs, beaten
  • 1 Batch veloute' sauce
  • 150g Edam cheese, finely grated
  1. You will need 2 juicy rump steaks cut to an inch thick. Try to buy steaks with a decent strip of fat down the edge.
  2. Set your meat slicer to 6mm thick and run the steaks trough the blade. This will give you 8 schnitzels, or 4 servings.
  3. For the coating, beat 4 eggs and pour them into a large bowl.
  4. Half fill another bowl with fine bread crumbs. I am not going to season the crumbs as the cheese and veloute' sauce already have tons of seasoning.
  5. Before coating the schnitzels, sprinkle a layer of bread crumbs over a large platter. This is where the coated schnitzels will set, and the layer prevents the coating from sticking to the platter and getting damaged.
  6. Working with one schnitzel at a time dip the steak in the egg to wet it all over.
  7. Transfer it to the crumbs and dredge it to get a good solid coating.
  8. Transfer the the coated schnitzels to the platter to set, the continue with the remaining schnitzels. Allow the coating to set for 20 minutes before continuing.
  9. To make the cheese sauce, take a batch of the veloute' sauce we made the other day and add 150g of finely shredded Edam cheese. You can also use any other strong, well matured cheese of your choice.
  10. Whisk the cheese into the hot veloute' until it has started to melt in.
  11. Use your stick blender to smooth the sauce and completely combine the cheese.
  12. Heat a large frying pan over medium high heat and add 50g of butter.
  13. When the butter is bubbling add the first batch of schnitzels.
  14. Fry these for 3 to 4 minutes per side until crisp and golden.
  15. Remove the schnitzels from the pan and continue with the next batch.
  16. Serve the schnitzels immediately drenched with the cheese sauce and the accompaniments of your choice.


Comments are closed.