These are my easy Beef Cutlets that absolutely need to make their way into your weekly dinner rotation! These were such a classic growing up in an italian household; my Nonna would make these all the time and I am so happy I learned how to make them! I have heard this dish be called Beef Milanese many times but growing up we always called this dish Beef Cotoletta. From what I have read online it says that beef Milanese originated in Argentina, and then was brought to South America by Italian immigrants in the late 1800’s. If you called these something different in your house, be sure to let me know in the comments! Anyways, essentially these beef cutlets are breaded and fried steak and they are out of this world delicious.
These cutlets are a pretty easy dish to make and they are kid-approved here at my house, so that’s definitely a win-win. They are crispy on the outside and incredibly tender on the inside (I will explain later on how to tenderize the meat) and they go with just about anything as a side-dish.
If you are familiar with making fried chicken cutlets you will have no issue making this recipe to perfection. It’s a very similar process with the breading and frying; but if you haven’t, don’t stress its easy and I will walk you through the steps to ensure you get it right!
If you end up giving this recipe a try, don’t forget to leave a review below, it means so much to me!
Down below I will share with you all of my tips, tricks and answers to commonly asked questions to ensure you get the perfect Beef Cutlets every time you make them!
Here is a quick overview of the ingredients you’ll need to make my Beef Cuttlets.For the exact detailed measurements and ingredients, scroll to the bottom to review my recipe card.
In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, sometimes the breast) of the animal. Commonly, cutlets are pounded even thinner before being quickly cooked over high heat.
HOW TO STORE THESE BEEF CULETS IF YOU HAVE LEFTOVERS:
Store them in a covered glass container or wrap them in tinfoil. They keep in the fridge for up to 3 days.
To re-heat these, I like to add them to an oven safe wire rack and pop them in a 375 degree oven for 5-6 minutes.
HERE IS WHY YOU’LL LOVE MY EASY BEEF CUTLETS RECIPE:
- Budget friendly: you can purchase a cheap meat option here which is great! Because you need to use a meat mallet to tenderize the meat, the end result certainly doesn’t taste like a cheap cut.
- High in protein: such a great dinner option if you are looking for a high protein option!
- Goes with anything as a side: tastes amazing along side of pasta, roasted veggies or a personal fav, a big leafy green salad.
- Great for meal prep or leftovers: When I make these, I basically double the recipe. They taste incredible the next day, and are such a great idea for meal prep!
Beef Milanesa | Easy Top Round Steak Recipe
FAQ
What cut of meat is a cutlet?
What’s the difference between a cutlet and a steak?
What is the difference between a fillet and a cutlet?
Does cutlet mean boneless?
What is a Beef Cutlet?
However, what defines a cutlet is that it’s made from a thin slice of meat, not the fact that it’s dredged and fried. Although beef is not one of the meats made into cutlets, beef cube steak, which is used for making chicken-fried steak or Swiss steak, is sometimes referred to as a beef cutlet.
What is a round steak cutlet?
The Round Steak Cutlet comes from the beef round primal. The meat is a thinner cut that has been twice tenderized to help lessen toughness. What is the best cut for cutlets? Veal cutlets can be made from almost any solid muscle, but they are typically cut from either the Boneless Leg [ (BHS) Bottom / Hip / Sirloin] or the Cap-Off Top Round.
Is cube steak a cutlet?
Although beef is not one of the meats made into cutlets, beef cube steak, which is used for making chicken-fried steak or Swiss steak, is sometimes referred to as a beef cutlet. Cube steak is usually a thin cut of meat from the beef round primal, which is then run through a mechanical tenderizer, producing the characteristic cube-shaped marks.
What meat is used to make cutlets?
While beef is not one of the meats used to make cutlets, it is occasionally used to refer to the beef cube steak used to make chicken-fried steak or Swiss steak. Typically, a thin piece of beef round primal is used to make cube steak, which is then put through a mechanical tenderizer to give it the distinctive cube-shaped marks.