A method for producing coated shaped meat for preparation in a conventional toaster, having the following steps: Forming shaped meat pieces from a moulding material containing ham meat pieces, so that the shaped piece of meat has a mean thickness of 5 mm to 22 mm and a width of 50 mm to 160 mm, wet coating the shaped pieces of meat with a wet-coating produced from crushed or minced meat-type raw materials, drinking water and auxiliary materials, dry coating the wet-coated shaped piece of meat, deep-frying the dry-coated shaped pieces of meat, removing surplus frying fat from the deep-fried shaped pieces of meat, so that the shaped pieces of meat have a frying fat content of less than 15 percent by weight, and freezing the deep-fried shaped pieces of meat from which the surplus frying fat has been removed.
