BEEF CUTLETS EASY
Steps:
- Wash and tenderize the meat with meat tenderizer. ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the "hammer" to tenderize the meat.*** Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is) Pour the flour in a disposable plate. 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 mix with salt and pepper. Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry). Fry the cutlets on each side until golden brown. Serve warm with mashed potato, rice or grilled vegetables. Enjoy! Helen @Helen's Cooking http://www.helenscooking.info
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!
Provided by Chalko
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CROCK POT BEEF CUTLETS RECIPE
This is a very easy recipe to prepare. My family said this recipe is a keeper.
Provided by Jo Ann Duren
Categories Beef
Time 6h
Number Of Ingredients 6
Steps:
- 1. Place Beef Cutlets in Crock Pot.
- 2. Place mushroom soup, dry onion soup mix, brown gravy mix and coca cola or water in a bowl. Mix together.
- 3. Pour mixture over Beef Cutlets in Crock Pot. Cook on low 6 to 8 hours.
- 4. Serve with mashed potatoes.
BEEF CUTLETS
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
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
BEEF CUTLETS
Steps:
- Basic tomato marinara sauce:
- As preferred, can be all cooked together or saute garlic gently, add onion till partially caramelized, add all other ingredients (salt at end to taste). Simmer 20 to 30 min after all ingredients are added. Remove and discard bay leaf.
- Brown beef (I usually cut slices from round, brown in oil) prepare as for breaded cutlets...flour, egg wash, seasoned bread crumbs...slice to about 1/4 inch.
- In baking dish layer tomato sauce. Top layer with beef cutlets, continue layers of beef cutlets and tomato sauce. Finish with mozzarella cheese and or both, parmesan cheese.
- Bake in moderate oven (350°F), covered baking dish, till tender (usually 1 to 1 1/2 hours). Cool, eat, enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY
I saw Rachael Ray prepare this on her television show and I can't wait to try the recipe. This would be great served with "Recipe#358774".
Provided by CookingONTheSide
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
- Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine.
- Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
- Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
- Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
- Repeat for all 8 cutlets.
- Heat a large, nonstick skillet over medium-high heat with the olive oil.
- Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
- Remove the cutlets to a platter and tent with some foil to keep warm.
- Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
- Add the shallots and cook until tender, about 1-2 minutes.
- Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
- Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
- Remove from heat, stir in capers and remaining parsley, and reserve.
- To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.
Nutrition Facts : Calories 1328.1, Fat 47.9, SaturatedFat 11.4, Cholesterol 332.5, Sodium 1724, Carbohydrate 182.2, Fiber 10.2, Sugar 9.8, Protein 40.2
MOM'S BEEF CUTLETS RECIPE - (3.7/5)
Provided by wpolumbo
Number Of Ingredients 8
Steps:
- Trim meat. Break eggs into bowl. Beat with salt and pepper to taste. Put meat in egg mixture. Combine bread crumbs, cheese, parsley, garlic powder, salt and pepper to taste. Remove meat from egg mixture and coat with bread crumbs mixture. Fry in olive oil and a pad of butter.
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