Breaded Beef Cutlets Served with Asparagus and Mashed Potatoes 🥩

Beef cutlets are thin slices of beef that are typically breaded and fried or baked to create a crispy and flavorful outer layer. The term "cutlet" is often used to describe a boneless piece of meat, and in the case of beef, it usually refers to thinly sliced portions.

The process of making beef cutlets involves coating the meat with a seasoned breadcrumb mixture to enhance the flavor and texture. The coating not only adds a crispy layer but also helps seal in the juices, keeping the meat tender.

After breading, beef cutlets are usually cooked until golden brown, resulting in a dish that is both visually appealing and delicious. Depending on regional or cultural variations, beef cutlets can be seasoned in various ways and may be accompanied by sauces or served with side dishes.

Beef cutlets are versatile and can be enjoyed as the main course, in sandwiches, or alongside salads and vegetables. They offer a satisfying combination of a crispy exterior and juicy, tender beef inside, making them a popular choice for those seeking a quick and tasty meal.

INGREDIENTS:
Six ounce flank steaks (pounded thin)
2 tablespoons of olive oil
2 eggs
2 lemons
1 large onion
Bread crumbs
Lemon juice
Dry parsley
Paprika
Powdered garlic
Oregano
Salt and pepper
Side dishes: mashed potatoes and asparagus

DIRECTIONS:
Pound flank steaks to a ¼ inch thickness
Slice 1 large onion into ¼ inch slices
Heat 2 tablespoons of olive oil
Sauté onions until carmelized; season with ½ teaspoon of salt (which releases all the water for carmelization); set aside when golden brown
Add 2 more tablespoons of olive oil
Crack 2 eggs, add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon oregano and mix well
Spread 2 cups of bread crumbs on a large platter, add 1 tablespoon dry parsley, ½ teaspoon salt, ½ teaspoon pepper, add lemon zest, mix well
Sauté 1 lb. of asparagus in 1 tablespoon of olive oil until charred, season with salt and pepper (half teaspoon each); After asparagus are well charred season with ½ teaspoon of garlic powder (so the garlic won’t burn), season with ½ teaspoon of paprika and sauté for about 3 mins
Dip cutlets into the egg mixture, then cover them with the bread crumbs on both sides and fry at medium high heat until golden brown (about 2-3 mins each side)
Make your own mashed potatoes or heat them according to the directions on the package (we recommend Bob Evans microwaveable mashed potatoes)
Plate cutlets with sautéed onions on top, asparagus and mashed potatoes; drizzle lemon juice on top

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