John Myers
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Breaded Neck Steaks with Green Beans
The perfect breaded neck steaks with green beans recipe with a picture and simple step-by-step instructions.
For the neck steaks:
- 2 Neck steaks
- Black pepper from the mill
- 1 teaspoon Mustard extra hot
- 2 tablespoon Flour for flouring
- 1 Egg lumped on
- Breadcrumbs for breading
- 1 tablespoon Oil for frying
- 30 g Branded butter for frying
- 1 small Quartered onion
For the tender green beans:
- 1 liter Boiling water
- 300 g Green beans
- 1 teaspoon Salt
- 0,5 teaspoon Savory
- 20 g Butter
- 1 pinch Salt
Aside from that:
- 400 g Small potatoes cooked
- Preheat the oven to 120 degrees using a suitable pan. Rub the steaks with a little pepper and coat one side thinly with mustard.
- Leave the butter in a pan and add the oil (it prevents the butter from browning too intensely). Turn the steak in flour and knock off the excess flour, then pull it through the egg and then through the breadcrumbs.
- Sear golden yellow to golden brown on both sides in a hot pan – fry the quartered onion as well – this also prevents the breading from browning too intensively and at the same time gives off a fine taste.
- Transfer the seared neck steaks to the oven dish and let them cook until the beans and potatoes are cooked. Put the cleaned beans in the boiling water, add salt and savory and cook on a mild heat for 10 to 12 minutes, then drain through a sieve and pour into a serving bowl.
- Fry 20 g butter with a pinch of salt and sprinkle the beans with it. I swung the small potatoes briefly through the frying pan from the steaks.
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