Beef Cutlets

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 cup vegetable oil (see notes below)

8 beef cutlets (thinly sliced, see notes below)

1 cup Italian seasoned breadcrumbs

1/3 cup all-purpose flour

2 tbsp fresh Italian parsley (chopped fine)

2 eggs

salt

pepper

garlic powder

lemon wedges (optional to garnish)

Directions

Prepare the beef: place your beef cutlets between two pieces of parchment paper and using the textured part of a meat mallet gently pound each piece of beef until thin. About 1/4 inch thick.*This helps tenderize the meat.

Season: both sides of your beef cutlets with salt, pepper and garlic powder.

Prepare the bowls: one with the eggs, one with the flour, and one with the Italian seasoned breadcrumbs and fresh Italian parsley.

Assemble: dredge each beef cutlet in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off. Lastly, press the egg-coated beef cutlet into the breadcrumb mixture ensuring both sides are completely covered.

Heat your pan: to a large deep frying pan add the oil and set to medium-high heat.See notes below for oil recommendations and quantity.

Fry: carefully add the breaded cutlets into the hot oil in a single layer. Avoid over-crowding. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Allow to cool: on a wire rack for 2-3 minutes.

Garnish: finish with flaky salt and a few wedges of lemon.

Nutrition

• Calories: 532 kcal
• Total Fat: 34 g
• Saturated Fat: 7 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.2 g
• Cholesterol: 174 mg
• Sodium: 324 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 40 g