Beef Cutlet Recipe

Slice and pound

If your beef is in a whole piece, slice against the grain into 1/4-inch to 1/3-inch thin cutlets. If slices are slightly thicker, place between two pieces of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. This tenderizes and ensures even cooking.

Pat cutlets dry with paper towels. Season both sides evenly with kosher salt (about 1 teaspoon for the batch), 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder.

Lightly dredge each seasoned cutlet in the 1/2 cup all-purpose flour, shaking off excess. Set floured cutlets on a rack or plate while you prepare the egg wash and breadcrumbs.

In a shallow bowl, whisk together 2 large eggs and 3 tablespoons whole milk until smooth. Stir in 1 teaspoon dried parsley or Italian seasoning if using.

In a second shallow bowl, combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan (optional). Mix so the cheese is evenly distributed.

Working one cutlet at a time: dip the floured cutlet into the egg wash, letting excess drip off, then press into the breadcrumb mixture to fully coat. Gently shake off excess breadcrumbs and place the breaded cutlets on a rack or tray. For a thicker crust, repeat the egg and breadcrumb step once more.

In a large skillet (cast-iron or heavy-bottomed) heat 1/2 cup neutral oil over medium-high heat until shimmering and a small breadcrumb sizzles on contact (about 350°F if using a thermometer). Do not let oil smoke.

Add breaded cutlets in a single layer without crowding the pan (cook in batches if necessary). Fry 2–3 minutes per side, or until golden brown and an instant-read thermometer in the thickest part registers 130–135°F for medium-rare, 140–145°F for medium. Thin cutlets cook quickly—monitor closely.

If you want an extra glossy finish, reduce heat to medium-low during the last 30 seconds of cooking and add 1 tablespoon unsalted butter; tilt the pan and spoon the butter over the cutlets once or twice.

Transfer cooked cutlets to a paper-towel-lined plate or wire rack and let rest 2–3 minutes. Season lightly with additional salt and freshly ground pepper to taste while resting.

Serve beef cutlets hot with lemon wedges on the side and sprinkle with chopped fresh parsley. These are excellent with mashed potatoes, a simple salad, or on sandwich rolls.

If storing leftovers, refrigerate in an airtight container for up to 3 days. Re-crisp in a 375°F oven for 6–8 minutes.