Crispy Breaded Beef Cutlets
Golden and crunchy on the outside, tender and juicy on the inside — these classic breaded beef cutlets are pure weeknight comfort food. Made with pantry staples in under 30 minutes, they're a guaranteed crowd-pleaser for the whole family.
🛒 Ingredients
6 servings
- 500 g (1 lb) beef sirloin or tenderloin, thinly sliced
- 3 large eggs
- 1½ cups fine breadcrumbs
- ¾ cup all-purpose flour
- 2 garlic cloves, minced (optional)
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
- Lemon wedges and fresh parsley to serve
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Directions
- 1
Pat the beef slices dry with paper towels, then pound them to an even thickness of about ¼ inch using a meat mallet or rolling pin.
- 2
Season both sides generously with salt, pepper, and minced garlic. Let rest for 10 minutes.
- 3
Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- 4
Dredge each cutlet in flour (shaking off the excess), dip in the beaten egg, then press firmly into the breadcrumbs to coat both sides evenly.
- 5
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side until deeply golden brown.
- 6
Drain on a paper-towel-lined plate and serve immediately with lemon wedges, fresh parsley, and a crisp salad.
💡 Chef's Tip
For a crust that stays on and stays crispy, refrigerate the breaded cutlets for 20 minutes before frying — the coating sets and absorbs less oil.
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