What is the best cut of meat for a beef cutlets recipe?

Lean, boneless cuts like top round, eye of round, or sirloin tip are best. They are easy to slice thin and become very tender when pounded with a meat mallet.

How do I keep the breading from falling off the beef?

The secret is to dredge the meat in flour first to dry the surface, then the egg, then the crumbs. Most importantly, let the breaded cutlets rest on a rack for 10-15 minutes before frying to allow the coating to set.

Can I make this beef cutlets recipe in an air fryer?

Yes! Preheat your air fryer to 400u00b0F (200u00b0C). Spray both sides of the breaded cutlets generously with oil and cook for 8-10 minutes, flipping halfway through, until crispy and cooked through.

beef cutlets recipe: 5 Steps to the Most Crispy Cutlets

Name: Grandma's Classic Crispy Beef Cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American/European
Ingredients: 1 lb Beef (Top Round or Flank), sliced into thin medallions; 1/2 cup All-purpose flour; 2 Large eggs; 1 tablespoon Whole milk; 1 cup Breadcrumbs (mix of plain and Panko); 1/4 cup Grated Parmesan cheese; 1 teaspoon Garlic powder; 1 teaspoon Dried parsley; Salt and black pepper to taste; Vegetable oil for frying

Ingredients

Scale

1 lb Beef (Top Round or Flank), sliced into thin medallions
1/2 cup All-purpose flour
2 Large eggs
1 tablespoon Whole milk
1 cup Breadcrumbs (mix of plain and Panko)
1/4 cup Grated Parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Dried parsley
Salt and black pepper to taste
Vegetable oil for frying

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Instructions

Step 1: Slice the beef across the grain into 1/2-inch thick pieces, then use a meat mallet to pound them until they are approximately 1/4-inch thick.
Step 2: Season the meat on both sides with salt and pepper. Set up three bowls: one with flour, one with the eggs whisked together with milk, and one with breadcrumbs mixed with Parmesan, garlic powder, and parsley.
Step 3: Dredge each piece of beef in the flour, then the egg mixture, and finally press firmly into the breadcrumb mixture until fully coated.
Step 4: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, fry the cutlets in batches for 2-3 minutes per side until golden brown.
Step 5: Transfer the cooked cutlets to a paper towel-lined plate to drain. Serve immediately with lemon wedges.

Notes

Ensure the oil is hot before adding the meat to prevent the breading from absorbing too much oil. Letting the breaded meat rest for 10 minutes helps the coating stick.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American/European

Nutrition

Serving Size: 1 cutlet
Calories: 350 kcal
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 31g
Cholesterol: 95mg