Recipe by Chalko
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!
Top Review by Bexxx
This was pretty good. It was my first time making cutlets and I will definatly make them again using this recipe. I thought they could have been a bit more tender, so next time I will marinate them a bit. Other than that we enjoyed them. They were pretty easy too, which is always a plus!
- 2 eggs
- 1⁄2-3⁄4 cup breadcrumbs
- 3 tablespoons parmesan cheese (add a little more if using stuff out of a can)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lb boneless beef chuck, round (4 boneless beef chuck) or 4 sirloin steaks, cut 1/4 inch thick, trimmed and pounded to 1/8 inch thick (about 1 lb total weight)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Directions See How It's Made
- 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.