less than 30 mins
10 to 30 mins
Preheat the oven to 200C/400F/Gas 6.
Place the potatoes, olive oil, fresh rosemary and crushed garlic on a non-stick baking tray, season with salt and freshly ground black pepper and mix well.
Roast the potatoes in the oven for 15 minutes or until golden-brown and cooked through.
Place the steak in a plastic bag and, with a rolling pin, hit it until it appears flat.
Mix the breadcrumbs and chopped flatleaf parsley together in a mixing bowl.
Dust the steaks in flour, dip them in egg and coat them in breadcrumbs.
Heat the olive oil in a non-stick frying pan and fry the steak for two minutes on both sides or until cooked through.
Serve the rosemary roast potatoes with the breaded steak.