Beefcutlets Recipes

CRISP FRIED BEEF CUTLETS

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.

BEEF CUTLET-STUFFED GARLIC BREAD RECIPE BY TASTY

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!

BEEF CUTLETS

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).

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

MOM'S BEEF CUTLETS RECIPE - (3.7/5)

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.