Beef Cutlets Easy
By: Helen's Cooking
Published: Wednesday, October 5, 2011 - 8:28pm

Ingredients




1 lb of thin sliced beef
1 teaspoon pepper
1 teaspoon salt
3 tablespoons of flour
1 egg

Preparation

1 Wash  and tenderize the meat with meat tenderizer. 2 ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.*** 3 Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is) 4 Pour the flour in a disposable plate. 5 In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper. 6 Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry). 7 Fry the cutlets on each side until golden brown. 8 Serve warm with mashed potato, rice or grilled vegetables. 9 Enjoy! 10 Helen @Helen's Cooking 11 http://www.helenscooking.info

About

This recipe is very popular in European countries: in Austria it’s called schnitzel,  in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.
It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen)