MOM'S BEEF CUTLETS RECIPE - (3.7/5)
Provided by wpolumbo
Number Of Ingredients 8
Steps:
- Trim meat. Break eggs into bowl. Beat with salt and pepper to taste. Put meat in egg mixture. Combine bread crumbs, cheese, parsley, garlic powder, salt and pepper to taste. Remove meat from egg mixture and coat with bread crumbs mixture. Fry in olive oil and a pad of butter.
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
MOM'S MEATLOAF
This is the only meatloaf I ever liked! Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.
Provided by Wendy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
- Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.1 calories, Carbohydrate 14.9 g, Cholesterol 165.3 mg, Fat 21.6 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 8.2 g, Sodium 859.2 mg, Sugar 6.1 g
MOM'S CHICKEN CUTLETS
This is straight out of my mom's cook book, one of the best things she makes... try it out in the evening over a hot cup of tea... it's definitely yummy... and you'd want more.
Provided by Rafee Shami
Categories Lunch/Snacks
Time 2h
Yield 50-60 pieces
Number Of Ingredients 16
Steps:
- Grind the cooked chicken.
- Grind the ginger, garlic, curry leaves and chillies till paste form and mix it into the chicken.
- Add the mashed potatoes and mix very well.
- Add the onion, coriander leaves, garam masala, salt and pepper and mix well one more time.
- Take a small ball from the mixture and roll it into a patty.
- Dip in the eggs and then into the bread crumbs.
- (ensure that the patty is fully covered with the egg and bread crumbs) Heat oil in a non-stick pan.
- Fry the patties till golden brown.
- Serve hot with tomato ketchup or green chutney.
- Tip: If the mixture is a bit watery, add bread crumps and mix it well.
Nutrition Facts : Calories 48.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 37, Sodium 23.9, Carbohydrate 4.1, Fiber 0.6, Sugar 0.7, Protein 5.9
CRISP FRIED BEEF CUTLETS
I am not a big red meat person, but these are really delicious. I got the recipe out of an old cookbook I found at a used bookstore for a dollar. I don't like a single other recipe in the book, but this recipe alone was more than worth the dollar I paid!
Provided by Chalko
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
BEEF CUTLETS
This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)
Provided by Girl from India
Categories Meat
Time 45m
Yield 16 cutlets
Number Of Ingredients 20
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).
Nutrition Facts : Calories 135, Fat 10.1, SaturatedFat 5.5, Cholesterol 35.4, Sodium 155, Carbohydrate 4.8, Fiber 1.4, Sugar 1.7, Protein 6.8
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BEEF CUTLETS (KOTLETI) - VERONIKA'S KITCHEN
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5/5 (5)Total Time 40 minsCategory Main CourseCalories 113 per serving
- In a large bowl, mix together ground beef, chopped onion, an egg, and seasoning (salt, black pepper, and red pepper flakes).
- Using a 3 tbsp scoop, scoop the mixture and form into oval patties. Dip them into dry bread crumbs, so they are covered with it from all the sides.
- Preheat a large skillet on a medium heat, add a tablespoon of vegetable oil and a tablespoon of butter. Depending on diameter of your skillet, you might want to add one extra tablespoon of oil. Sauté the cutlets for about 5 minutes on each side, covered with a top lid.
- To make sure they are cooked inside, just cut one of the cutlets with a knife. It should be still juicy but without blood.
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