I love making Beef Cutlets for an easy Italian dinner every Saturday! I grab some thin slices of beef, coat them in flour, dip them in egg, then breadcrumbs, and fry them up until they’re crispy and golden. SO simple and always a hit!
Beef Cutlets
This dish is super simple and easy to make, and the best part is it goes well with almost anything. I serve it with Pan Fried Green Beans, Chimichurri Rice or Baked Stuffed Bell Peppers.
My secret to the best flavor is using fresh herbs. I love adding fresh rosemary and thyme to this dish; they pair so well with the beef and add a delicious depth of flavor.
For the best texture, I like to tenderize my beef cutlets a little bit by pounding on them with a meat mallet; I don't like them super thin, just to reach bout ½ cm thick.
You'll Need
Beef cutlets: I use thinly sliced Sirloin steak.
To Fry: I use vegetable oil. Sunflower oil and canola oil work fine, too.
Dredge: I dredge the beef cutlets 3 times, once in all-purpose flour, second in eggs, and third in a mixture of breadcrumbs and fresh rosemary.
Seasonings: I keep it simple and use only salt and pepper.
Garnish: I LOVE to garnish meat with fresh thyme.
Find the quantities in the recipe card.
How To Make Beef Cutlets
Step 1: Put the beef cutlets one at a time between two pieces of plastic wrap or parchment paper and gently pound on the cutlet using a meat mallet or the back of a heavy object.
Step 2: Pat the beef dry with a paper towel and then sprinkle both sides of the beef cutlets with salt and pepper.
Step 3: Prepare 3 bowls; in the first one, put the eggs; in the second one, the flour; and in the third one, the breadcrumbs. Chop the rosemary and mix it with the bread crumbs (in the third bowl).
Step 4: Now, dredge each beef cutlet in flour first (shake off any excess flour). Then, dip into the beaten eggs (drip off any excess). Finally, dredge in the breadcrumb mixture (make sure both sides are completely covered).
Step 5: Heat the oil in a large frying pan over medium-high heat until reaches 350°F. Add the breaded cutlets to the hot oil and fry for 2-3 minutes per side until golden brown.
Step 6: Take the cutlets out of the oil and put them on paper towels to drain the excess oil. Garnish with fresh thyme and serve warm.
Tip: Don't overcrowd the pan, cook the cutlets in batches in single layers.
What Cut Of Meat Is Beef Cutlet?
It is a thin slice of super tender beef that cooks quickly; it could be Sirloin, eye of round, top round or even ribeye. All works fine!
Pro Tips
- I use 1 and a half cups of oil to fry the cutlets because I use a 30cm frying pan. If you use a 28cm frying pan or less, use just 1 cup of oil.
- Store leftovers in a well-sealed container in the fridge for up to 3 days.
Serve This Dish With
More Beef Recipes
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Recipe
Beef Cutlets
Equipment
- Frying pan
- Beef mallet
Ingredients
- 4 thinly sliced Sirloin steak
- 1 cup breadcrumbs
- 2 sprigs fresh rosemary
- ½ cup all-purpose flour
- 2 eggs , beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme , chopped
- 1 ½ cups vegetable oil
Instructions
- Put the cutlets one at a time between two pieces of plastic wrap or parchment paper and gently pound on the cutlet using a meat mallet or the back of a heavy object.
- Sprinkle both sides of the beef cutlets with salt and pepper.
- Prepare 3 bowls; in the first one, put the eggs; in the second one, the flour; and in the third one, the breadcrumbs. Chop the rosemary and mix it with the bread crumbs (in the third bowl).
- Now, dredge each cutlet in flour first (shake off any excess flour). Then, dip into the beaten eggs (drip off any excess). Finally, dredge in the breadcrumb mixture (make sure both sides are completely covered).
- Heat the oil in a large frying pan over medium-high heat. Add the breaded cutlets to the hot oil and fry for 2-3 minutes per side until golden brown.
- Garnish with fresh thyme and serve warm.
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