Pan-Fried Breaded Beef Cutlets

Tender, juicy, and crisp-crusted — great with any side. These breaded beef cutlets make a terrific main for a quick weekday lunch or a family dinner. The breading seals in all the juices, so the meat comes out especially tasty. They're worthy of a holiday table too.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Beef

400

Vegetable oil (approximately)

Eggs

Breadcrumbs

Flour

Sour cream

Khmeli-suneli

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 14 g

Fats 50 % 23 g

Carbohydrates 20 % 9 g

280 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make tasty pan-fried beef cutlets? Very quickly. Start by gathering your ingredients. For juicier meat, use fresh beef or veal. Beyond salt and pepper, add whatever spices you like — I added a little khmeli-suneli (a Georgian herb blend).
Step 2:

Cut the beef across the grain into slices no more than ⅜ inch (1 cm) thick. Choose beef with no sinew or membrane. If you're using frozen meat, thaw it properly first on the bottom shelf of the fridge.
Step 3:

Pound each slice well on both sides with a meat mallet, then season each piece with salt and pepper.
Step 4:

Combine the eggs with the sour cream, salt, and pepper.
Step 5:

Whisk until smooth — the eggs should be fully blended with the sour cream.
Step 6:

Put the flour for dredging in a bowl (you can add a little salt to it if you like). Dredge the beef slices lightly in the flour first, so the egg coating clings better.
Step 7:

Then dip the meat in the beaten egg mixture.
Step 8:

Then coat the cutlets thoroughly on both sides in breadcrumbs. You can use store-bought breadcrumbs or make your own from oven-dried bread.
Step 9:

Heat some of the oil in a skillet over medium heat and fry the cutlets for about 3–5 minutes per side, until golden and crisp. Transfer them to a plate. Heat a little more oil in the pan and fry the next batch.
Step 10:

Serve the cutlets with any side, a fresh vegetable salad, or just on their own. Enjoy!

Every oil is good only up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
The right pan makes a difference — a poor choice can spoil even the best recipe, so pick one suited to what you're cooking.