Juicy Battered Beef Cutlets in a Skillet
Delicious, savory, golden-brown — perfect for dinner or a special occasion! You can pan-fry juicy cutlets from beef too, even though beef is tougher and denser than pork or chicken. In this recipe we'll show you exactly how to pull it off.
Cooking method
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Step 1:
How do you make juicy beef cutlets in a skillet? Start by gathering your ingredients. For this recipe it's best to use fresh rather than frozen meat, or the cutlets may come out dry. Use large eggs. If yours are small, go with 3 so there's enough batter to coat all the meat. Beyond the spices listed here, feel free to add your own to taste or swap in others you prefer.
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Step 2:
First, make the batter. Crack the eggs into a bowl and whisk until smooth, so the yolks and whites are fully blended.
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Step 3:
Add the turmeric (you can use curry powder instead), paprika, salt, and ground black pepper. Whisk again until smooth.
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Step 4:
Add the flour. I recommend sifting it first — you'll get fewer lumps and a smoother, more tender batter.
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Step 5:
Stir the mixture thoroughly, breaking up any lumps. If the batter is too thick, thin it with 1–2 tablespoons of vegetable oil. It should be thick but still pourable.
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Step 6:
Rinse the meat and be sure to pat it dry with paper towels — excess moisture will keep it from browning and it'll steam instead of fry.
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Step 7:
Cut the meat into thin slices, no more than about 1/2 inch (1 cm) wide. For neat, even slices, pop the meat in the freezer for 20 minutes first. It won't freeze solid in that time, but it firms up just enough to slice thinly with ease. My slices were no thicker than about 1/4 inch (5 mm).
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Step 8:
Pound the beef slices on both sides with a meat mallet, keeping the meat intact — you don't want to punch holes through the cutlet. Cover the pieces with plastic wrap or a plastic bag first. Bonus: it also keeps juices from splattering everywhere.
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Step 9:
Dip each prepared cutlet into the batter, coating both sides.
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Step 10:
Heat some of the vegetable oil in a skillet over high heat. Add the battered cutlets and reduce the heat to medium. Fry about 2 minutes per side until golden brown, adding more oil as needed.
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Step 11:
Serve the cutlets hot. They go with any side: rice, potatoes, buckwheat, pasta, or steamed vegetables. Enjoy!
- You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time depends not just on the type of meat but also on the cut and how young or old the animal was.
- Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
- Here's an easy way to check if the oil is hot enough: dip in the handle of a wooden spoon. If bubbles gather around it, you're ready to start frying.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
