Beef Chicken Cutlets
A delicious fusion dish featuring tender beef cutlets prepared in a style reminiscent of classic chicken cutlets. These beef cutlets are breaded and pan-fried to golden perfection, making for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound beef top round steak, thinly sliced into cutlets
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/2 cups plain breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup vegetable oil
1 lemon, cut into wedges (for serving)
Instructions
Place the beef cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to about 1/4-inch thickness.
In a shallow dish, combine the flour with salt, black pepper, garlic powder, and paprika.
In another shallow bowl, beat the eggs with the water until well combined.
Place the breadcrumbs in a third shallow dish.
Dredge each beef cutlet first in the seasoned flour, shaking off excess.
Dip the floured cutlet into the egg mixture, allowing excess to drip off.
Coat the cutlet evenly with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the breaded beef cutlets in batches, cooking for 3 to 4 minutes on each side or until golden brown and cooked through.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the beef cutlets hot, garnished with lemon wedges.