Crisp Fried Beef Cutlets

“I am not a big red meat person, but these are really delicious. I got the recipe out of an old cookbook I found at a used bookstore for a dollar. I don't like a single other recipe in the book, but this recipe alone was more than worth the dollar I paid!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 12-34 cup breadcrumbs
  • 3 tablespoons parmesan cheese (add a little more if using stuff out of a can)
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 lb boneless beef chuck, round (4 boneless beef chuck) or 4 sirloin steaks, cut 1/4 inch thick, trimmed and pounded to 1/8 inch thick (about 1 lb total weight)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Directions

  1. Combine bread crumbs, parmesan cheese, salt and pepper.
  2. Dip each cutlet in beaten eggs, and then dip in crumb mixture. Make sure they are evenly coated.
  3. Heat oil over medium heat.
  4. Add butter and, when melted, increase heat to medium-high.
  5. When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side.
  6. Drain them on paper towels and fry remaining cutlets in same manner.
  7. You can keep them warm in the oven as you cook the rest.

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