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Beef Cutlets Easy
Helen's Cooking
5 minutes
2-4 servings
BeginnerThis recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.
It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen)
Total Steps
8
Ingredients
6
Tools Needed
6
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beef CutletsIngredients
- 1 egg
- 1 teaspoons salt
- 1 teaspoons pepper
- 1 pounds thin sliced beef
- 3 tablespoons flour
- 1 tablespoons water(optional)
Instructions
1
Step 1
Wash the meat.
2
Step 2
Cover the meat with plastic wrap and then use the smooth shaped side of a meat tenderizer to pound and thin the meat.
3
Step 3
Season the meat with salt and pepper, then cut into medium sized slices (6-7 inches long and 2-4 inches wide). If your meat was pre-cut, leave as is.
4
Step 4
Pour the flour onto a disposable plate.
5
Step 5
In a separate deep dish, beat the egg. You may add 1 tablespoon of water for it to be beaten better and evenly. Season the egg mixture with salt and pepper.
6
Step 6
Dredge each cutlet through the flour, then through the beaten egg. Add cooking oil to a hot frying pan just before frying.
7
Step 7
5-10 minutes
Fry the cutlets on each side until golden brown.
8
Step 8
Serve warm with mashed potato, rice, or grilled vegetables.
Tools & Equipment
meat tenderizer
plastic wrap
disposable plate
deep dish
frying pan
spatula