Beef cutlet and prosciutto rice balls

Cut the beef tender into 2-3cm wide pieces, arrange them in a batter, sprinkle with salt and pepper.

Apply the battering in the order of flour, beaten eggs, and breadcrumbs, and fry in frying oil heated to about 180°C for about 2 minutes to 2 minutes and 30 seconds. Once the batter is browned, remove it into a net and cook it with the remaining heat.

Cut the beef cutlet into bite-sized pieces and place in a bowl. Add the chopped onions and seasonings from [A] and mix quickly. It's a good idea to make about one slice of beef cutlet for toppings.

Put the rice in a plastic wrap bowl and hollow the middle. Put [3] in the center, grab it in a triangle shape, and then wrap it in prosciutto and serve in a bowl.

Serve with beef cutlet for toppings, top with mustard and chopped clams and it's finished.