Description
This Beef Cutlets recipe features tender slices of sirloin or tenderloin beef, seasoned with garlic, onion, and black pepper, then coated with crispy breadcrumbs and perfectly fried to golden brown perfection. Ready in just 40 minutes, these cutlets make a delicious and satisfying meal for four.
Ingredients
Scale
Beef Cutlets
- 500 grams of beef (sirloin or tenderloin), sliced about 1/2 inch thick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Breading and Frying
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1 cup vegetable oil
Instructions
- Prepare the beef: Slice the beef into thin cutlets approximately 1/2 inch thick to ensure quick and even cooking.
- Season the beef: Sprinkle garlic powder, onion powder, black pepper, and salt evenly onto both sides of the beef cutlets. Allow them to marinate for 15 to 30 minutes to absorb the flavors.
- Bread the cutlets: Dip each seasoned beef cutlet first into the beaten eggs to coat thoroughly, then dredge them in breadcrumbs, pressing lightly to adhere the coating well.
- Fry the cutlets: Heat the vegetable oil in a skillet over medium-high heat. Once hot, carefully place the breaded cutlets into the oil. Fry each side for 3 to 4 minutes or until the exterior is golden brown and crispy while the inside is cooked to your preferred doneness.
- Serve: Remove the cutlets from the skillet and drain excess oil on paper towels. Arrange the cutlets on a serving platter and accompany with your choice of sides and sauces for a complete meal.
Notes
- Ensure the oil is sufficiently hot before frying to achieve a crispy crust.
- Use sirloin or tenderloin cuts for the best tenderness and flavor.
- Marinating the beef enhances the seasoning absorption but avoid over-marinating to keep texture intact.
- For a healthier version, consider shallow frying or using a non-stick skillet with less oil.
- Serve immediately for best taste and texture as the cutlets tend to lose crispiness if left standing too long.
