Hey there, Jason Griffith here! There’s something so satisfying about a classic comfort food meal that’s both delicious and easy to make. Today, I’m sharing one of my go-to recipes for a quick and satisfying dinner: Crispy Beef Cutlets. This isn’t just a recipe; it’s a testament to the power of a simple, golden-brown crust and a tender interior. These beef cutlets are incredibly easy to prepare, cook up in minutes, and are perfect for a weeknight meal when you’re craving something hearty and nostalgic.
Why I Love This Recipe
This recipe is a lifesaver on a busy weeknight. The process is simple: you coat the tenderized beef in a seasoned breadcrumb mixture and pan-fry it until it’s golden and crispy. The result is a perfect balance of a crunchy exterior and a juicy, flavorful interior. The best part? It comes together so quickly, which means less time in the kitchen and more time enjoying your meal. It’s a classic for a reason, and it’s a great recipe to have in your back pocket. For another easy and comforting weeknight dinner, you should also check out my recipe for a Dorito casserole.
Ingredients
- 1 lb beef cutlets, or thinly sliced steak
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 large egg, beaten
- 1 tablespoon water
- 1 cup plain breadcrumbs
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil (or enough for a thin layer in the pan)
Swaps and Notes
- Beef Cutlets: You can find pre-tenderized beef cutlets in the meat section of most grocery stores. If you can’t find them, you can use thinly sliced sirloin or flank steak and tenderize it yourself by pounding it with a meat mallet.
- Breadcrumbs: Plain breadcrumbs are great, but you can also use panko breadcrumbs for an extra-crispy texture. You can also add some grated Parmesan cheese or a pinch of garlic powder to the breadcrumbs for more flavor.
- Oil: Vegetable oil is my go-to for its high smoke point, but you can use canola oil or any other neutral oil for frying.
- Serving: These cutlets are fantastic on their own, but a squeeze of fresh lemon juice or a dollop of sour cream would be a great addition.
Step-by-Step Recipe Instructions
- Prep the Beef: If you’re using steak, place it between two sheets of plastic wrap and pound it with a meat mallet until it’s about 1/4 inch thick. Pat the beef dry with a paper towel.
- Set up the Breading Station: Set up three shallow dishes. In the first dish, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In the second dish, whisk the egg and water together. In the third dish, mix the breadcrumbs, paprika, and the remaining salt and pepper.
- Bread the Cutlets: One at a time, dredge each beef cutlet in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, letting the excess drip off. Finally, press the cutlet into the breadcrumb mixture, making sure it’s coated on both sides.
- Cook: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded cutlets in the hot oil. Cook for 2-3 minutes per side, or until they are golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
- Serve: Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while they are hot and crispy.
Tips for Success
- Keep the Oil Hot: A hot pan is crucial for a crispy crust. If the oil isn’t hot enough, the breading will absorb the oil and become soggy.
- Don’t Overcrowd the Pan: Cook the cutlets in batches if you need to. Overcrowding the pan will lower the temperature of the oil and prevent the cutlets from getting crispy.
- Tenderize the Beef: If you’re not using pre-tenderized cutlets, pounding the steak is essential for a tender result.
Serving Suggestions and Pairings
These crispy beef cutlets are delicious on their own, but they pair wonderfully with a variety of sides.
- Serve them with some creamy mashed potatoes and a simple side of steamed green beans.
- A side of my classic spaghetti would be a perfect complement.
- They’re fantastic with a side of gravy or a squeeze of fresh lemon juice.
Storage and Leftover Tips
This dish is best served fresh. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, the best way to get them crispy again is to pop them in a toaster oven or in a regular oven at 375°F (190°C) for a few minutes.
More Recipes You Will Love
If you’re looking for more delicious and easy-to-make dinners, check out some of these other favorites:
- Dorito Casserole: An easy and flavorful weeknight dinner that’s a guaranteed hit with the whole family.
- Mexican Chicken and Rice Casserole: My favorite one-pan dinner that’s always a hit and makes cleanup a breeze.
- Easy Turkey Wings: Perfect for a lazy Sunday when you’re craving some deep, rich comfort food.
- Cajun Chicken Sausage Gumbo: A rich and flavorful bowl of Southern comfort.
Final Thoughts
These Crispy Beef Cutlets are a testament to the power of a simple, classic recipe. They are foolproof, fast, and always a crowd-pleaser. Give them a try, and I promise they will become a new favorite in your kitchen. As always, I’d love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy cooking!
Crispy Beef Cutlets: A Classic and Comforting Weeknight Meal
Ingredients
- 1 lb beef cutlets
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 tablespoon water
- 1 cup plain breadcrumbs
- 2 teaspoons paprika
- 4 cups vegetable oil (or enough for a thin layer in the pan)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- Start by seasoning the beef cutlets with salt and black pepper.
- In one bowl, place the all-purpose flour. In a second bowl, combine breadcrumbs with paprika.
- Dredge each beef cutlet first in the flour, shaking off excess, then dip into the water, and finally coat with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the breaded cutlets in the pan, cooking for about 4-5 minutes on each side or until golden brown and crispy.
- Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce or side dishes.
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