Beef Cutlets Easy Recipe

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This recipe is very popular in European countries: in Austria it's called schnitzel, in the US it's called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet (or loin) has to be thin. It's a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen).
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  • 1 pound thin sliced beef
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 1 egg
20 mins
15 mins
  • Wash and tenderize the meat with meat tenderizer.
  • ***Tip: 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 on 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.
  • Coat the cutlet on both sides with the flour and then the egg. Then put the coated cutlets in the hot oil in the frying pan (add the cooking oil and heat before putting your cutlets in to fry).
  • Fry the cutlets on each side until golden brown.
  • Serve warm with mashed potato, rice, or grilled vegetables.
  • Enjoy!
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