These pan fried beef cutlets are out of this world delicious! The breading is super crispy and crunchy, and the beef is tender, with a blend of delicious flavor from the seasonings. Plus, this recipe is really quick and easy to make, so it's the perfect party appetizer or quick meal.
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The Best Breaded Beef Cutlets
Fried chicken is delicious, but have you ever tried making it with beef? It's a different recipe that I think is equally delicious as any fried chicken, and in a way, I like it better!
I love making it to serve as an appetizer when I'm hosting since it's something not a lot of people have had before. I haven't had one person who's tried the cutlets not love them, so you have a guaranteed winner with this recipe! It's super easy to make, too, taking no more than 20 minutes from start to finish.
- Cube steaks- an inexpensive cut of meat that works perfectly for the cutlets.
- Eggs and milk- to help the flour and seasonings stick.
- Flour- all purpose flour to give the cutlets that delicious golden brown, crispy crunch.
- Seasonings- garlic, paprika, parsley, salt, black pepper, and celery salt all work together to boost the flavor in this dish.
- Oil- for frying. I used vegetable oil but any frying oil works.
How To Make Beef Cutlets
Step 1: Prepare the meat. Lay the steak between two pieces of parchment paper and tenderize them with a meat mallet. Once fully tenderized and even in thickness, cut the cube steaks into strips.
Step 2: Prep the breading. Put the flour, paprika, parsley, black pepper, celery salt, and salt in a gallon-sized ziplock bag. Close the bag and shake it a couple of times to mix everything thoroughly. Whisk the egg with the milk in a large bowl to combine.
Step 3: Bread the beef. Dredge the beef steak strips in the flour mixture. The best way to do this is the stick a few strips in the plastic bag at a time, close it up, and shake! Then gently put the strips into the bowl with the egg-milk mixture and coat them on both sides. Put the cutlets back in the plastic bag and gently shake them again to coat them once more.
Step 4: Fry the cutlets. In a large deep skillet, heat the vegetable oil. Carefully place the breaded strips in the hot oil, but don't overcrowd the pan. Fry the beef strips on each side for about 3 minutes until golden brown and crispy.
Step 5: Serve and enjoy. As soon as the cutlets are finished frying, place them on a paper towel-lined plate to soak up any extra oil. Serve them immediately with your favorite dipping sauce. I love dipping them in this Texas Roadhouse ranch and Chick-Fil-A honey roasted bbq sauce.
Tips To Make The Best Recipe
- You can use any thinly sliced beef instead of cubed steak.
- When you tenderize the beef, make sure to pound it to an even thickness so everything cooks evenly.
- Add a little heat to the seasoning by using chili powder or crushed red pepper flakes.
- Don't fry all of the cutlets at the same time. If you overcrowd the pan, it'll cause the oil temperature to drop, and the beef won't cook evenly. You'll want to fry it in batches.
Storage and Reheating Instructions
In the fridge: You can keep any leftovers in an airtight container or sealed bag with the excess air squeezed out for up to 3 days.
In the freezer: To keep for longer, allow the cutlets to cool completely before transferring them to an airtight container or freezer-safe bag. You can freeze them for up to 3 months.
Reheating: My favorite way to reheat these meat cutlets is in the oven or air fryer. It helps to get that crust crispy again and doesn't dry the beef out. Heat in either one at 350°F for 5- 10 minutes until warmed through.
More Dinner Recipes
- Italian chicken cutlets
- Beer battered shrimp
- Calamari steak
- Bavette steak
- Baked chicken cutlets
- Porcupine meatballs
- Lamb lollipops
- 2 pounds beef cube steaks, tenderized
- 1 egg
- 1 cup milk
- 2 cups all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 teaspoon parsley
- ½ teaspoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon salt
- ¼ cup vegetable oil for frying
- Cut the cube steaks into strips. Pound them into an even thickness.
- Put the flour, paprika, parsley, black pepper, celery salt, and salt in a gallon ziplock bag.
- Whisk the egg with the milk in a medium bowl,
- Dredge the beef cubed steak strips in the flour mixture.
- Then put in the egg-milk mixture.
- Coat again with the flour.
- Heat the vegetable oil in a large, deep skillet. Fry the beef strips on each side for about 3 minutes.
- When ready, serve them immediately with anything you want, and enjoy!
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g