The cutlet is a dish made with thin slices of veal, beef or chicken. The more classic version involves the use of a veal loin steak, including bone, breaded using eggs and breadcrumbs. There are numerous variants that provide for a 'filling' of the cutlet after cooking with different ingredients: for example with rocket and cherry tomatoes, or cheese and tomato, in this case providing for a second passage in the oven. Cutlet is a very famous dish all over the world, and especially in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru, Uruguay and Mexico.
Ingrediants
Special cutlet
- Thinly sliced beef, veal or chicken steak (1-1.5 cm)
- 2 eggs
- 45 ml of milk
- 600 g of Breadcrumbs
- Salt and Pepper To Taste.
- Garlic and parsley to taste
- Parmesan to taste
- Tomato, Lemon and the Cheese you prefer
Uruguayan cutlet
- Beef, chicken or fish steak, no thicker than 1-1.5 cm
- 2 eggs
- 600 g of Breadcrumbs
- Garlic and Salt to taste
Steps
Method 1 of 2: Special Cutlet
Step 1. In a small shallow bowl, beat the eggs and milk to create a batter-like mixture
Beat it until the ingredients are well blended.
Step 2. In a second bowl, mix the breadcrumbs, Parmesan, garlic, parsley, salt and pepper
The original version provides a coating of breadcrumbs only but, since this is the your cutlet, you can season the breadcrumbs to your liking, using the ingredients you love, such as garlic, cheese or chili, for a spicy note. In this step you can give free rein to your imagination.
Step 3. Dip the steak in the egg and milk mixture and then dip it in the breadcrumbs
Cut the meat into different portions, based on the number of diners. This will make it easier to both cook and eat.
If your steak isn't tender enough, before cooking it, read this article to learn how to make it softer
Step 4. In a large cast iron skillet, pour a generous amount of extra virgin olive oil
Cook the cutlet on medium-high heat for about 2-4 minutes, until both sides are golden brown. Do not cook too many pieces of meat at once to avoid lowering the temperature of the oil too much. Your cutlets will be ready when they appear golden and crunchy.
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If you are preparing a large quantity of cutlets, you can keep the ready-made cutlets warm by placing them in the oven, at a temperature of 120 ° C, until you are ready to serve them on the table.
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Step 5. Drain the excess oil from the ready cutlets, dab them with absorbent paper and place them on a baking sheet
If the table isn't ready yet, put them in the hot oven, otherwise transfer them to a serving dish and run to serve them. After serving the cutlets, 'stuff' them using finely chopped tomatoes and cheese (grated or sliced).
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If the steaks aren't hot enough, place them on the top shelf of the oven about 10cm away from the coil. Turn on the grill for 1-2 minutes, or long enough for the cheese to melt.
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Accompany your cutlet with lemon wedges.
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Method 2 of 2: Uruguayan cutlet
Step 1. Prepare the egg mixture
Beat them gently until you get a uniform mixture. Add the finely chopped garlic and salt. If you love garlic, and savory dishes, this recipe will become your favorite. Start by using 5g of salt, and modify it according to your personal taste.
Step 2. Bread the meat
Dip the steak into the egg mixture and then into the breadcrumbs. Make sure the surface of the meat is evenly breaded (press the steak with your hands several times to make the layer of breading adhere securely). If you are not satisfied with the final result, dip the steak back into the egg and then into the breadcrumbs again.
Step 3. Fry your creation
Use a generous amount of extra virgin olive oil and heat it up before you start frying the cutlets. Cook the meat over medium heat for 6-10 minutes, or until both sides are golden and crispy.
If you don't want to use the stove, you can cook your cutlet directly in the oven at a low temperature. Sprinkle the cutlet with mozzarella and cook until the cheese has melted
Step 4. Serve it on the table
Accompany the cutlet, with a green salad, fries or your favorite vegetables, and don't forget the lemon wedges.
