Beef Cutlets

3 from 2 votes
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These are my easy Beef Cutlets that absolutely need to make their way into your weekly dinner rotation! These were such a classic growing up in an italian household; my Nonna would make these all the time and I am so happy I learned how to make them! I have heard this dish referred to as Beef Milanese many times but growing up we always called this dish Beef Cotoletta. From what I have read online it says that beef Milanese originated in Argentina, and then was brought to South America by Italian immigrants in the late 1800’s. If you called these something different in your house, be sure to let me know in the comments!

These cutlets are a pretty easy dish to make and they are kid-approved here at my house, so that’s definitely a win-win. They are crispy on the outside and incredibly tender on the inside (I will explain later on how to tenderize the meat) and they go with just about anything as a side-dish.

If you are familiar with making fried chicken cutlets you will have no issue making this recipe to perfection. It’s a very similar process with the breading and frying; but if you haven’t, don’t stress its easy and I will walk you through the steps to ensure you get it right!

What is beef Milanese?

Well, everything I have read online states that it may have originated in Argentina, and then was brought to South America by Italian immigrants in the late 1800’s. But if you ask my Nonna, it’s from Italy. You know how it goes LOL.

Ingredients

For the exact detailed measurements and ingredients, scroll to the bottom to review my recipe card.

  • Oil for frying: I always use a canola oil or vegetable oil. Olive oil won’t work because it has a lower smoke point.
  • Beef: I usually buy the beef that says ‘minute steaks‘ and they are often the cheapest ones you will find at the grocery store. You can also use top round steaks, sirloin, or eye of round steak. Basically anything thinner and cheap!
  • Breadcrumbs: I always like to buy seasoned Italian breadcrumbs especially for this recipe because it’s going to give you the best flavour.
  • Fresh Italian parsley: I recommend trying to find fresh Italian parsley for this recipe because it adds such a distinctive flavour and freshness to this dish. If you can’t find italian parsley just use regular, but italian parsley is always right next to the regular one.
  • Eggs
  • Flour
  • Seasonings

My tips before getting started

  • I recommend starting this recipe by prepping all of your ingredients before getting started. This recipe comes together pretty quickly, so having everything prepped and ready to go will make things go much easier and faster. I always start by prepping the 3 separate bowls (the dunking station): one with eggs, one with flour, and one with the italian breadcrumbs and fresh italian parsley.
  • I recommend purchasing the cheapest cut of meat that you can find at your grocery store. My grocery store labels the thinly sliced beef as a ‘minute steaks’ and they’re usually the ones that are the cheapest! You can also use top round steaks, sirloin, or eye of round steak.
  • Be sure to use a meat tenderizer for this recipe. I recommend placing your beef between two pieces of parchment paper and gently pound the cutlets out into thin pieces, about 1/4 inch thick.

Substitutions & FAQ’s

Can I use olive oil to fry these?
I wouldn’t recommend frying these in olive oil. Olive oil has a lower smoke point so your oil will start smoking before it starts frying. I always recommend using a vegetable oil or canola oil for a dish like this.

Do these cook well in and air-fryer or over?
You can definitely do these in an air-fryer or over however, nothing compares (in my opinion) to a fried beef cutlet. But, if you don’t feel like frying and are looking for ways to reduce the fat content of this dish, they are still delicious in the air-fryer or oven, so I say go for it!

Can I use a different meat in this recipe?

If you aren’t using beef, chicken or veal are great alternatives. If you do use chicken, add some fresh parmesan to your breadcrumbs.

What should I serve on the side of my beef cutlets?
ANYTHING! That’s the beauty of these, they go with anything. I love beef cutlets with a side of pasta with tomato sauce or a big leafy green salad dressed with some olive oil, a little white vinegar and salt. Easy but so good.

Beef Cutlets at a glance

  • Budget friendly: you can purchase a cheap meat option here which is great! Because you need to use a meat mallet to tenderize the meat, the end result certainly doesn’t taste like a cheap cut.
  • High in protein: such a great dinner option if you are looking for a high protein option!
  • Goes with anything as a side: tastes amazing along side of pasta, roasted veggies or a personal fav, a big leafy green salad.
  • Great for meal prep or leftovers: When I make these, I basically double the recipe. They taste incredible the next day, and are such a great idea for meal prep!

Storing & reheating

Store them in a covered glass container or wrap them in tinfoil. They keep in the fridge for up to 3 days.

To re-heat these, I like to add them to an oven safe wire rack and pop them in a 375 degree oven for 5-6 minutes.

Watch the recipe video

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3 from 2 votes

Beef Cutlets

This is my Beef Cutlets recipe and it has been a family favourite for decades. My Nonna who is from the southern part of Italy used to make this dish all the time and I love re-creating it in my own kitchen. It's crispy and so flavourful and if you love chicken cutlets, then you need to give my beef cutlets a try!
Prep: 20 minutes
Cook: 10 minutes
Servings: 4 people

Ingredients 

  • 1 cup vegetable oil, for frying
  • 8 thinly sliced beef cutlets, top round steaks, minute steaks, eye of round steak
  • 1 cup italian seasoned breadcrumbs
  • 1/3 cup flour
  • 2 tbsp fresh italian parsely, chopped fine
  • 2 eggs
  • salt
  • pepper
  • garlic powder
  • lemons, for garnish, optional

Instructions 

  • Begin by slicing your beef into thin cutlets, about 1/4 inch thick.
  • Place your cutlets between two pieces of parchment paper and using a meat mallet gently pound each piece of beef until they are nice and thin.
    *This helps tenderize the meat so I don't recommend skipping this step.
  • Season your cutlets with a generous amount of salt, pepper and garlic powder on each side.
  • Prepare 3 bowls. One with the eggs, one with the flour, and lastly one with the breadcrumbs and fresh italian parsley.
  • Take one cutlet at a time and add it to the flour mixture, pressing down to ensure it's covered on both sides. Shake off any excess.
  • Add cutlet to your egg bath, coating on all sides evenly. Shake off any excess.
  • Lastly, add the cutlet into your breadcrumbs, pressing down ensuring all sides of the beef are covered. Share off any excess. Repeat until you have no more cutlets left.
  • Grab a large frying pan and add your oil.
    *You want enough oil that the cutlets are almost fully covered.
  • Turn your oven to a medium/high setting and once hot, add your cutlets. Work in batches if you need to avoid over crowding the pan.
  • Fry on each side for 3-4 minutes. Once golden, flip and fry on the other side.
  • Remove cutlets from the oil and place on a wire rack for a couple minutes just to cool slightly.
  • Top with extra fresh italian parsley, and a fresh squeeze of lemon.
  • Enjoy right away!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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4 Comments

  1. My grandmother was from southern Italy, immigrated to Pennsylvania in the 40’s, and carried these recipes to all generations after her. Now, she would call this Beef Cutlet dish “Rouladen” in our house and would serve this over a bed of homemade mashed potatoes and red sauce.

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