Spanish cuisine · Meat & Kebab

Breaded Beef Cutlets

Thinly pounded beef cutlets breaded in egg and breadcrumbs and fried golden, served with lemon wedges.

Ingredients · for 4 servings

• 600 g beef cutlets (thinly sliced)
• 2 eggs
• 150 g breadcrumbs
• 80 g flour
• 2 garlic cloves
• 1/2 bunch flat-leaf parsley
• 2 lemons
• 200 ml olive oil
• Salt, pepper

Instructions

1. Pound the cutlets between two layers of plastic wrap to about 4 mm thickness, season with salt and pepper, and let rest at room temperature for 10 min.
2. Finely grate the garlic, finely chop the parsley, and whisk both with the eggs and a pinch of salt in a deep plate.
3. Put the flour and breadcrumbs on two more plates; coat the cutlets thinly in flour first, tapping off the excess.
4. Dip the cutlets in the egg, let drain well, then coat in the breadcrumbs, pressing the coating on firmly with your palm.
5. Heat the olive oil in a wide pan to 170°C — a breadcrumb should sizzle instantly — and fry the cutlets 2–3 min per side until evenly golden brown.
6. Drain on paper towels and serve immediately with lemon wedges and a simple tomato salad.