Batter-Fried Beef Cutlets
A great way to cook flavorful, juicy meat! These batter-fried beef cutlets are simple to make, yet they come out juicy and tender inside with a wonderfully crisp crust outside. The marinade is what makes the meat so tasty, and the batter helps the beef hold onto its juices instead of drying out as it fries. If your beef cutlets don't always turn out as well as you'd like, this method is worth a try.
Ava Ri Ya
Recipe author
Batter-Fried Beef Cutlets
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
11 g
Fats 50 %
20 g
Carbohydrates 23 %
9 g
265 kcal
GI:
11
/
0
/
89
- How do you make batter-fried beef cutlets? Let's assume the meat is already rinsed and cut into serving-size pieces, so you can get straight to frying them in batter. First, pound the cutlets with a meat mallet: lay the steaks on a cutting board, cover them with plastic wrap, and pound the meat to about 1/4 inch (0.5-0.6 cm) thick. Transfer the pounded meat to a large, deep container — glass, ceramic, or stainless steel is best. In a separate cup, combine the milk and vinegar and let it sit a couple of minutes until the milk curdles. Pour this over the cutlets. Add a little salt and any meat-friendly seasonings you like (a store-bought blend or your own mix). Stir it all together, cover with a lid (or plastic wrap), and refrigerate overnight. Make the batter: crack the eggs into a bowl. In a separate container, again combine milk and vinegar (or use lemon juice instead), let it sit a couple of minutes, and pour it in with the eggs. Mix well and add a little salt. On a flat plate, combine the flour with some seasoning and salt and mix. Set a deep cast-iron skillet over high heat, pour in the oil, and heat it well. Once it's hot, start frying the cutlets (you'll work in batches). Dip each cutlet in the egg mixture, then dredge it thoroughly in the flour on all sides. You can dip it back in the egg and dredge in flour a second time if you like. One coat gives a meatier taste and a thinner crust; two coats give a thicker crust and even juicier meat. It comes down to personal preference, so try both and see which you like best. Lay the cutlets in the skillet and fry until browned, 3-5 minutes, then flip and fry the other side for 1-2 minutes. Transfer the finished cutlets to a layer of paper towels to blot off the excess oil. Repeat with the rest. Serve the batter-fried cutlets with mashed potatoes, fresh herbs, and slices of fresh vegetables. Enjoy!
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high enough smoke point for frying and keep the heat below that point.
- Tip: The wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
- Everyone's tolerance for salty, sweet, bitter, spicy, and sour flavors is different, so always adjust the spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo — chili pepper, for example.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef Shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- 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
- Spices dry - 240 kcal/100g
- Apple cider vinegar - 14 kcal/100g
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