Breaded Beef Cutlet with Rice and Salad
A crispy breaded beef cutlet served with brown rice and a fresh salad of cabbage, tomato, and lettuce. This is a hearty, satisfying meal that's perfect for a weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 piece beef cutlets
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup brown rice
- 2 cups cabbage
- 1 medium tomato
- 2 cups lettuce
- 3 tbsp vegetable oil
Instructions
- 1
Cook the 1 cup brown rice in 2 cups water with a pinch of salt until tender, about 30 minutes. Fluff with a fork and set aside.
- 2
Pound the 4 beef cutlets to 1/4-inch thickness. Season both sides with salt and pepper.
- 3
Beat the 2 eggs in a shallow dish. Place the 1 cup breadcrumbs in another dish. Dip each cutlet in egg, then coat with breadcrumbs, pressing gently to adhere.
- 4
Heat the 3 tbsp vegetable oil in a large skillet over medium-high heat. Fry the cutlets in a single layer until golden brown and cooked through, about 3-4 minutes per side. Do not crowd the pan; cook in batches if needed.
- 5
While the cutlets cook, shred the 2 cups cabbage and 2 cups lettuce, and slice the 1 tomato. Toss together in a bowl with a splash of oil and vinegar if you like.
- 6
Serve each cutlet with a portion of rice and salad on the side.
Tools you’ll need
- Large skillet
- Meat mallet or rolling pin
- Shallow dishes for breading
- Pot for rice
- Cutting board and knife
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