Beef Cutlets
Bring a taste of Italy to your kitchen table with my family's easy Beef Cutlets recipe. Thinly pounded beef coated in Italian breadcrumbs and fried until golden and crispy.
Servings: 8 cutlets
Equipment
- 1 Large frying pan
- 1 cooling rack
Ingredients
- 1 cup vegetable oil see notes below
- 8 beef cutlets thinly sliced, see notes below
- 1 cup Italian seasoned breadcrumbs
- 1/3 cup all-purpose flour
- 2 tbsp fresh Italian parsley chopped fine
- 2 eggs
- salt
- pepper
- garlic powder
- lemon wedges optional to garnish
Instructions
- Prepare the beef: place your beef cutlets between two pieces of parchment paper and using the textured part of a meat mallet gently pound each piece of beef until thin. About 1/4 inch thick.*This helps tenderize the meat.
- Season: both sides of your beef cutlets with salt, pepper and garlic powder.
- Prepare the bowls: one with the eggs, one with the flour, and one with the Italian seasoned breadcrumbs and fresh Italian parsley.
- Assemble: dredge each beef cutlet in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off. Lastly, press the egg-coated beef cutlet into the breadcrumb mixture ensuring both sides are completely covered.
- Heat your pan: to a large deep frying pan add the oil and set to medium-high heat.See notes below for oil recommendations and quantity.
- Fry: carefully add the breaded cutlets into the hot oil in a single layer. Avoid over-crowding. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Allow to cool: on a wire rack for 2-3 minutes.
- Garnish: finish with flaky salt and a few wedges of lemon.
Video
Notes
Oil:
- The amount of oil you use will depend on the size of your pan. Aim for the oil to be about ½ to 1 inch deep. You want the cutlets to be partially submerged when frying.
- The general rule is you want to use oils that have a high a high smoke point. For instance: peanut oil, canola oil, vegetable oil, or grapeseed oil will all work.
- Top Round, sirloin, eye of round, bottom round or minute steaks are all great options for beef cutlets.
Nutrition
Calories: 532kcal | Carbohydrates: 14g | Protein: 40g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 324mg | Potassium: 685mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg
