Beef Cutlets Recipes

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BEEF CUTLET-STUFFED GARLIC BREAD RECIPE BY TASTY



Beef Cutlet-Stuffed Garlic Bread Recipe by Tasty image

Here's what you need: top round steak, salt, pepper, eggs, breadcrumb, oil, baguette, refried black bean, mozzarella cheese, avocado, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Alvin Zhou

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 14

¼ lb top round steak, flattened
1 teaspoon salt
½ teaspoon pepper
2 eggs
1 cup breadcrumb
oil, for frying
1 baguette
½ cup refried black bean, optional
8 slices mozzarella cheese
½ avocado, sliced into 4 strips
6 tablespoons butter, melted
3 cloves garlic, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F (180°C).
  • Sprinkle the salt and pepper evenly over both sides of the beef.
  • Cut the beef into 1-inch (2 ½ cm) strips.
  • Dredge the beef in the egg, then roll it in the bread crumbs, pressing as many bread crumbs into the beef as possible. Repeat with the remaining strips of beef.
  • Heat oil in a pan over medium-high heat.
  • Pan fry the breaded beef strips until golden brown on both sides. Remove and drain.
  • Cut the baguette into 4-inch (10 cm) long pieces.
  • Hollow out the insides of each baguette piece.
  • Spread the beans evenly inside the baguette pieces (optional).
  • Place one mozzarella slice on top of the other with a 1-inch (2 ½ cm) overlap.
  • Put the breaded beef strip in the middle, then top with a slice of avocado.
  • Wrap the cheese tightly around the beef and avocado, then push it inside the hollowed out baguette piece.
  • Slice the stuffed baguette piece into 1-inch (2 ½ cm) slices.
  • Place the baguette slices side by side on a baking sheet lined with foil.
  • Mix the butter with the garlic, parsley, and parmesan.
  • Brush the garlic butter mixture evenly on top of the baguette slices.
  • Wrap the foil around the bread, then bake for 20 minutes, until cheese is melted and the garlic on top is golden brown.
  • Nutrition Calories: 2567 Fat: 223 grams Carbs: 103 grams Fiber: 8 grams Sugars: 9 grams Protein: 44 grams
  • Enjoy!

Nutrition Facts : Calories 1402 calories, Carbohydrate 114 grams, Fat 75 grams, Fiber 7 grams, Protein 69 grams, Sugar 11 grams

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

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.

BREADED BEEF



Breaded Beef image

Our all-time favorite meat item! Everybody who has ever had this has flipped out! It's so easy and make extra and freeze it for a meal in 5 minutes. Give it a try -- I promise you won't be disappointed! Serve with a squeeze of lemon -- fantastic hot or at room temperature.

Provided by Kim Barone

Categories     Main Dish Recipes

Time 2h45m

Yield 10

Number Of Ingredients 8

4 pounds beef rump roast
2 eggs
3 tablespoons water
4 cups dry bread crumbs, or more as needed
1 tablespoon garlic powder
1 tablespoon salt
½ cup grated Parmesan cheese
½ cup vegetable oil, or as needed

Steps:

  • Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
  • Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
  • Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

Nutrition Facts : Calories 549.6 calories, Carbohydrate 31.9 g, Cholesterol 121 mg, Fat 28 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 7.7 g, Sodium 1157.1 mg, Sugar 3 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

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

BEEF CUTLETS EASY



BEEF CUTLETS EASY image

Categories     Beef     Fry     Quick & Easy

Yield 4 people

Number Of Ingredients 5

1 lb of thin sliced beef
1 teaspoon pepper
1 teaspoon salt
3 tablespoons of flour
1 egg

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

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