1 lb Beef Cutlets, thinly sliced
4 Eggs
1 tbsp Water
3 cup Italian Bread Crumbs, more in needed
Olive Oil, for frying
A Recipe for
Beef Cutlets
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Food Tip |
Cooking Rule... If at first you don't succeed, order pizza. |
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This Recipe for Beef Cutlets is one of thousands in the Recipes-to-go Beef Cookbook.
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| Alice B. Toklas |
This is a recipe for Beef Cutlets from the recipe cookbook of Recipes-to-go (Beef)
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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sing Sage: |
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Beat eggs and water together. Dip beef into egg mixture, one at a time,
then into bread crumbs, coating well. Heat a large frying pan. Add
enough olive oil to about 1/4 inch deep. Fry cutlets until well browned
on both sides. Drain on paper towels. Add more oil when frying if
necessary.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 396 Calories; 7g Fat (15.6%
calories from fat); 18g Protein; 64g Carbohydrate; 4g Dietary Fiber; 188mg
Cholesterol; 2441mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1
Fat.
NOTES : Possum Kingdom Lake Cookbook
Nutr. Assoc. : 0 0 0 0 0
Contributor: Cookbook USA
Preparation Time: 0:00
Serves: 4
Beef Cutlets Recipe brought to you by Recipes To-Go