Breaded Beef cutlets (cotolette impanate)
You probably have tried breaded chicken cutlets – or the kids favorite chicken tenders version – and maybe even veal cutlets, made with tender veal meat. This cutlet version is made with a less inexpensive meat cut – top round – sliced thinly and pounded to make them as tender as chicken or veal cutlets. The addition of Parmesan cheese gives them a catchy flavor and the addition of marinara sauce rounds it up
Ingredients
- 3 Tbsp vegetable oil
- 1 lb top round beef cut
- 2 eggs beaten
- 1 cup bread crumbs
- ½ cup grated Parmigiano cheese
- 1 tsp salt
- ½ tsp pepper
Instructions
- Cut the top round into thin slices. You can try with a mandoline or using a very sharp cutting knife when the meat is still semi frozen (see recipe notes at the end)
- Covering each slice with parchment paper (or plastic wrap), use a wooden mallet (or a rolling pin) to tenderize the cut with a couple of swings
- Add salt and pepper to the slices and let them soak in the beaten eggs. Once done, strain them but SAVE the liquid for cooking.
- Mix the breadcrumbs and grated cheese in a bowl and dip each slice from the beaten eggs into the mix, making sure they are well coated.
- Heat the oil in a pan at a medium heat setting and fry the slices for two minutes on each side for a golden – not dark – coat, and remove to a a plate covered with paper and served while warm
- Optionally, serve with marinara sauce on top.
Notes
- To get my slices uniformly thin, I start cutting them before it is completely defrosted (semi hard). If the meat cut is not frozen, I put it, wrapped, in the freezer for a couple of hours before slicing.
- A marinara sauce is a good complement to this dish. If you want to go further, you can lay the cutlets in an oven ready dish plate and cover it with marinara sauce topped with some sliced or grated mozzarella; then put it under the broiler in the oven for 5 minutes.
- The recipe also goes very well with mashed potatoes
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