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Cut the rump steak into pieces about 0.6 to 0.8 inches thick and pound them flat.
Season the pieces with salt and pepper, dip them in beaten eggs, and coat them with breadcrumbs.
Place the pieces in a preheated skillet greased with fat and fry them until golden brown.
Transfer the pieces to the oven and bake them for 5 to 10 minutes.
Serve the steaks with fried potatoes, green peas, and sliced beets tossed with crushed garlic.
Drizzle the steaks with oil.
For 500 g of meat, use 3 eggs, 1 cup of breadcrumbs, and 3 tablespoons of oil.
