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1
Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
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2
This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
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3
If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
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4
Mix the eggs and water in a large bowl.
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5
On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
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6
If you run out of egg or bread crumb mixture just make a little more.
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7
Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
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8
Drain on paper towels.
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9
Add more oil to the pan as needed.
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10
Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.
