Beef Cutlets Food

CRISP FRIED BEEF CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, salt and pepper.
• Dip each cutlet in beaten eggs, and then dip in crumb mixture. Make sure they are evenly coated.
• Heat oil over medium heat.
• Add butter and, when melted, increase heat to medium-high.
• When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side.
• Drain them on paper towels and fry remaining cutlets in same manner.
• You can keep them warm in the oven as you cook the rest.

CHICKEN FRIED STEAK I

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

BEEF CUTLETS

Steps:

• Mix all upto the egg ingredients well.
• (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
• Coat with the bread crumbs or semolina (I prefer the semolina).
• Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
• Add a little more oil if you require.
• I normally use non-stick pans and so need a minimum of oil.
• (1 litre lasts over a month and a half in my household).

BEEF CUTLETS EASY

Steps:

• Wash and tenderize the meat with meat tenderizer. ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the "hammer" to tenderize the meat.*** Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is) Pour the flour in a disposable plate. In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper. Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry). Fry the cutlets on each side until golden brown. Serve warm with mashed potato, rice or grilled vegetables. Enjoy! Helen @Helen's Cooking http://www.helenscooking.info