Mexican · Dinner
Crispy Fried Beef Cutlet
A thin beef sirloin cutlet is pounded, seasoned, dredged through flour, egg and panko breadcrumbs, then pan-fried until golden and crispy. Served with lime-sour cream and fresh cabbage for a Mexican-style plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
33.6gFat
31.8gCarbs
2.4gSugar
3.1gFiber
798mgSodium
257mgChol
7.9gSat Fat
690mgPotassium
95mgCalcium
4.3mgIron
2.6mcgVitamin B12
14mgVitamin C
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound the beef sirloin cutlet between plastic wrap until 1/4 inch thick, then season both sides with cumin, chili powder, salt and pepper.
2
Dredge
Coat the cutlet in flour, dip in beaten egg, then press into panko breadcrumbs until evenly coated.
3
Rest
Set the coated cutlet on a rack at room temperature for 5 minutes so the crust adheres properly.
4
Fry
Heat the vegetable oil in a skillet over medium-high heat until sizzling, then fry the cutlet 3 to 4 minutes per side until deep golden and firm.
5
Finish
Whisk sour cream with lime juice until smooth, then drizzle over the fried cutlet.
6
Plate
Set the cutlet on a plate with cabbage and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin cutlet
- 4 tbsp4 tbsp all-purpose flour
- 22 large eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml vegetable oil, for frying
- 2 tbsp2 tbsp sour cream
- 2 tsp2 tsp lime juice
- 1 cup70g cabbage
- 22 lime wedge
