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Tender Beef Cutlets

Not sure how to make soft, juicy cutlets? This recipe is for you! I never used to make cutlets, because the first time they came out tough and dry. But my husband loves them, so I had to figure it out. Turns out I was simply cooking them wrong — now the cutlets come out really tender, juicy, and delicious. And they're quick and easy to make! The perfect dinner.

MarinaAuthor avatar
Recipe author
Soft beef chops
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 18 g
Fats 36 % 14 g
Carbohydrates 18 % 7 g
224 kcal
GI: 0 / 100 / 0
    1. Cut the washed beef into pieces about 1/2 inch (1 cm) thick. It's best to cut across the grain. 2. Dip each piece in semolina on both sides. 3. Pound each piece with a meat mallet — not too hard, so they don't get too thin. 4. Crack the eggs into a bowl, add salt and ground black pepper, and beat everything well with a fork or whisk. 5. Heat a skillet with vegetable oil. 6. Roll each cutlet in semolina again, then dip it in the beaten egg, and lay it in the hot skillet. 7. Fry the cutlets on both sides over medium heat until browned. Enjoy!

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
  • 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
  • Semolina - 340  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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