Best 3 Beef Cutlet Recipes

Indulge in the delectable world of beef cutlets, a culinary delight that tantalizes taste buds with its irresistible flavors and textures. These tender and juicy cutlets are meticulously prepared using various cooking techniques, ensuring a symphony of culinary experiences. Whether you prefer the classic pan-fried cutlets, the succulent oven-baked variation, or the air fryer's crispy goodness, this article presents a diverse selection of recipes to satisfy every palate. Embark on a culinary journey as we explore the art of crafting perfect beef cutlets, offering step-by-step instructions, essential tips, and mouthwatering variations to elevate your cooking skills. From the traditional to the innovative, discover the secrets to creating this timeless dish that will leave your family and friends craving for more.

Here are our top 3 tried and tested recipes!

THIN-SLICED BREADED TOP ROUND CUTLETS (MILANESA)

Thin-Sliced Breaded Top Round Cutlets (Milanesa) image

Milanesa Steak is a budget-friendly meal of thin-sliced breaded top round cutlets. This quick and easy recipe is one you'll want to make often.

Yield 4

Number Of Ingredients 8

Ingredients

1-1 1/2 pounds Certified Angus Beef ® top round steaks, thinly sliced to 1/8 - 1/4-inch
2 cups breadcrumbs
3 eggs
1 cup flour
2 garlic cloves, pressed (or minced and smashed with side of knife)
1 teaspoon ground pepper, divided
2 teaspoons salt, divided
Oil for frying

Steps:

Lightly pound top round steaks to tenderize and create uniform 1/8-inch thick cutlets. Lay steaks on a sheet pan and season on both sides with half the salt and pepper. Place breadcrumbs in casserole pan and mixed with the other half of salt and pepper. In a medium mixing bowl beat eggs with the garlic.
Fill a high-sided skillet with about 1/2-inch of oil and heat over medium-high heat (360°F).
Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.
Fry on each side for 2 - 3 minutes or until golden brown. Set on cooling rack or plate with paper towels to avoid excess oil.

Nutrition Facts : Calories 791cal total

CRISP FRIED BEEF CUTLETS

Crisp Fried Beef Cutlets image

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!

Provided by Chalko

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1/2-3/4 cup breadcrumbs
3 tablespoons parmesan cheese (add a little more if using stuff out of a can)
1 teaspoon salt
1/2 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

Steps:

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

BEEF CUTLETS

Beef Cutlets image

This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)

Provided by Girl from India

Categories Meat

Time 45m

Yield 16 cutlets

Number Of Ingredients 20

Ingredients

1/2 kg beef mince (as fine as you can get or you can give it one round in a blender)
2 tablespoons soya sauce
2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly)
salt (take into consideration the amount of salt that is in the soya sauce you use)
3/4 inch cube gingerroot, minced fine (I sometimes use even more)
6 -8 cloves garlic, minced fine
1 teaspoon cumin seed, roasted and ground
1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week)
1 teaspoon cayenne powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
3 onions, minced fine
12 mint leaves, chopped
1/2 bunch cilantro, chopped
2 green chilies (deseeded and chopped fine)
1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional)
black pepper
1 egg, beaten
semolina or breadcrumbs, to coat
oil, for shallow frying

Steps:

Mix all upto the egg ingredients well.
(You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
Coat with the bread crumbs or semolina (I prefer the semolina).
Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
Add a little more oil if you require.
I normally use non-stick pans and so need a minimum of oil.
(1 litre lasts over a month and a half in my household).

Nutrition Facts : Calories 135, Fat 10.1, SaturatedFat 5.5, Cholesterol 35.4, Sodium 155, Carbohydrate 4.8, Fiber 1.4, Sugar 1.7, Protein 6.8

Tips:

To ensure the beef cutlets are tender, choose high-quality cuts of beef, such as rib eye, strip loin, or tenderloin.
Tenderize the beef cutlets before cooking by pounding them with a meat mallet or using a tenderizing marinade.
Season the beef cutlets generously with salt, pepper, and other desired spices before cooking.
Sear the beef cutlets in a hot pan to create a flavorful crust and lock in the juices.
Cook the beef cutlets to your desired doneness, using a meat thermometer to ensure accuracy.
Let the beef cutlets rest for a few minutes before serving to allow the juices to redistribute.
Serve the beef cutlets with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Beef cutlets are a versatile and delicious dish that can be prepared in a variety of ways. Whether you prefer them grilled, pan-fried, or baked, there is a recipe in this article that will suit your taste. With the right ingredients and a little bit of effort, you can create a mouthwatering beef cutlet that will impress your family and friends. So next time you're looking for a hearty and satisfying meal, give one of these beef cutlet recipes a try.