Thinly Sliced Beef Cutlets With Bistro Gravy Recipes
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
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.
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