Spanish · Dinner
Fried Breaded Beef Cutlet (High-Protein)
Beef sirloin cutlet pounded thin, layered with a cannellini bean and egg yolk paste, breaded in panko, and shallow fried until golden. Served with lemon wedges and a fresh arugula and parsley salad alongside, in classic Spanish milanesa style.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
31.4gFat
29.8gCarbs
2.4gSugar
6.8gFiber
701mgSodium
336mgChol
6.9gSat Fat
920mgPotassium
135mgCalcium
5.9mgIron
2.6mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pat the beef sirloin cutlet dry, pound between plastic wrap to 1/4-inch thickness, then season both sides with salt and black pepper.
2
Blitz
Mash cannellini beans with the egg yolk until a smooth thick paste forms.
3
Dredge
Coat cutlet in flour, dip in whisked egg white, press into panko mixed with smoked paprika until evenly crusted.
4
Chill
Rest the breaded cutlet on a plate in the fridge for 10 minutes so the crust sets.
5
Fry
Heat olive oil in a medium skillet over medium-high heat until shimmering, then fry the cutlet 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 145°F.
6
Plate
Toss arugula and parsley with a squeeze from a lemon wedge, plate alongside the fried cutlet with remaining lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin cutlet, pounded thin
- 3.6 oz100g cannellini beans, cooked and drained
- 22 large eggs
- 2/3 cup60g panko breadcrumbs
- 2 tbsp16g all-purpose flour
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml olive oil, for shallow frying
- 22 small handful (40g) arugula
- 11 lemon, cut into wedges
- 8g8g parsley
