Description
A traditional beef cutlets recipe featuring thin, tenderized beef steaks coated in a perfectly seasoned, crispy breading.
Ingredients
1 lb beef top round or flank steak, sliced into thin cutlets
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil for frying
1 tbsp unsalted butter
Instructions
Step 1: Place the beef slices between two pieces of plastic wrap and pound with a meat mallet until 1/4 inch thick.
Step 2: In three separate shallow bowls, set up your dredging station: flour mixed with salt and pepper in the first; beaten eggs in the second; and breadcrumbs mixed with garlic powder and oregano in the third.
Step 3: Coat each piece of beef in flour, then dip into the egg wash, and finally press firmly into the breadcrumb mixture until fully coated.
Step 4: Let the breaded cutlets rest on a wire rack for 10 minutes to help the coating set.
Step 5: Heat oil and butter in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden brown and crispy.
Step 6: Drain on paper towels and serve immediately with lemon wedges.
Notes
Ensure the oil is hot before adding the meat to prevent the breadcrumbs from absorbing too much grease.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Beef & Red Meat
- Cuisine: American/European
Nutrition
- Serving Size: 1 Cutlet
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
