Tender Beef Cutlets
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
Tender Beef Cutlets
Ingredients
- Veal Tenderloin - 2 lbs
- Corn Starch - ¾ cup
- Egg white - 1 piece
- Buttermilk - 1 cup
- Wheat Flour - 2¼ cups
- Salt - 2 teaspoons
- Paprika - 2 teaspoons
- Ground Black Pepper - 2 tablespoons
- Onion - 0.4 oz
- Garlic chips - 1½ teaspoons
- Baking Powder - 1 teaspoon
- Cayenne Pepper - ½ teaspoon
- Peanut Butter - 1½ liters
- Vegetable Oil - ¼ cup
- Milk - 2½ cups
Step by Step guide
Step 1
Prepare the cutlets. Gently pat the meat dry with paper towels. Pound each piece with a meat mallet. Season with salt.
Step 2
In a shallow bowl, place the cornstarch. In another bowl, whisk the egg and ⅔ cup of buttermilk. In a third bowl, mix the flour, 2 teaspoons of salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper. Pour the remaining buttermilk into the third bowl and mix. The mixture should resemble wet sand.
Step 3
Dip the cutlet in the cornstarch. Lift it, shake off the excess cornstarch, then dip it in the egg mixture, and finally coat it in the flour and buttermilk mixture. Shake off the excess flour and set aside. Repeat the process with the remaining cutlets.
Step 4
Place a deep skillet over high heat and add the oil. Carefully take 1 cutlet and place it in the oil. The cutlet should be fully submerged in the oil. Fry for 2-4 minutes until golden brown. Transfer the cooked cutlet to a plate lined with paper towels. Repeat the process with the remaining pieces of meat.
Step 5
Prepare the gravy. Pour ¼ cup of the oil used for frying into a saucepan and place it over medium heat. Add the flour, stirring and cooking until the mixture turns light brown. Slowly pour in the milk. Add pepper and bring to a boil. Reduce the heat, stirring constantly, and cook for about 4 minutes until the mixture thickens. Remove from heat, season with salt and pepper to taste.
Step 6
Serve the cutlets on plates, drizzle with gravy, and serve hot. Enjoy your meal!
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