Massage coarse salt over all sides of the meat and let it rest for at least 1 hour.

Place the flour, beaten eggs, and breadcrumbs in three separate trays large enough to hold the steak.

Gently brush away any remaining coarse salt with your hands. The slight moisture left on the meat will help the flour adhere.

Press the steak into the flour, covering both broad sides and all the edges. Shake off any excess.

Transfer the steak to the beaten eggs and turn it carefully until every surface is coated.

Press the breadcrumbs onto all sides of the steak, checking the thick edges and any uncovered patches.

Place the breaded steak on a tray and let it rest for at least 1 hour so the coating adheres before frying.

Heat the frying oil in a large, deep pan, leaving plenty of room for the oil to rise when you add the steak. Carefully lower the steak into the oil using tongs.

Keep the heat fairly low and turn the steak regularly so the coating browns evenly without burning. Chef Paolo’s steak takes at least 20 minutes, but cooking time will depend on its thickness and the oil temperature.

Insert a meat thermometer into the thickest part, avoiding the bone. Chef Paolo targets approximately 55°C / 131°F for his pink-centered version.

Carefully lift the steak out, let excess oil drain, and transfer it to a board to rest for couple of minutes. Separate the meat from the bone, slice, and serve.