Breaded ham steaks

    2 hours 35 min

    There are different versions of this East German recipe. I prefer boiled ham instead of smoked, which I find too salty, but you can use smoked if it suits your tastes.


    Pennsylvania, United States
    10 people made this

    Serves: 4 

    • 500ml milk
    • 1/4 teaspoon ground nutmeg
    • 4 thick slices boiled ham (about 450g)
    • 1 egg
    • 100g dried breadcrumbs
    • 125ml vegetable oil

    Prep:20min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min 

    1. Pour the milk into a large shallow dish and stir in the nutmeg. Add the ham and marinate for 2 to 3 hours in the fridge.
    2. Remove the ham from the marinade. Drain and pat dry with kitchen paper. Discard the milk marinade.
    3. Pound every slice of ham a few times. Lightly beat the egg and pour it in a shallow baking dish. Spread the breadcrumbs on a platter right next to it. Lay the ham slices, one at a time, first in the egg, turning to coat both sides, then lay it in the breadcrumbs. Make sure both sides are well coated.
    4. Heat the oil in a large non-stick frying pan and fry the ham slices from each side until golden, carefully flipping them over once. Serve hot.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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