Best 3 Crisp Fried Beef Cutlets Recipes

Craving a crispy, succulent, and flavorful beef cutlet? Look no further than this article, where we'll guide you through the art of creating the perfect "crisp fried beef cutlet". Whether you prefer a classic or a modern twist, we've got you covered with a variety of recipes that cater to your taste preferences. From tenderizing and marinating techniques to expert frying tips, we'll help you achieve that perfect golden-brown crust and juicy, tender interior. Get ready to tantalize your taste buds and impress your family and friends with this culinary delight!

Here are our top 3 tried and tested recipes!

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.

CRISPY PORK CUTLETS

Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

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:

Use thin-cut beef cutlets: This will ensure that the cutlets cook evenly and quickly.
Tenderize the beef cutlets: Pounding the cutlets with a meat mallet will help to break down the fibers and make them more tender.
Season the beef cutlets: Season the cutlets with salt, pepper, and your favorite spices before cooking.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to create a crispy crust on the cutlets.
Cook the cutlets over medium-high heat: This will help to sear the cutlets and create a crispy crust.
Do not overcrowd the skillet: Overcrowding the skillet will prevent the cutlets from cooking evenly.
Cook the cutlets until they are golden brown and cooked through: The cutlets should be cooked to an internal temperature of 145 degrees Fahrenheit.
Serve the cutlets immediately: Serve the cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Crispy fried beef cutlets are a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following the tips in this article, you can create crispy and flavorful beef cutlets that will be sure to impress your family and friends.

These cutlets are perfect for a quick and easy weeknight meal, or for a special occasion dinner. They are also a great way to use up leftover beef. So next time you have a craving for something crispy and flavorful, give these crispy fried beef cutlets a try.

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