Crispy Beef Cutlet with Lemon
Thin beef cutlets, breaded and pan-fried until golden, finished with a squeeze of fresh lemon. Ready in 15 minutes — the weeknight version of veal milanese.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb beef cutlets (or thin-sliced sirloin or ribeye)
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- 1 whole lemon
- 3 tbsp neutral oil (vegetable or canola)
Instructions
- 1
Pat beef dry with paper towels. Pound each cutlet to 1/4-inch thick between plastic wrap.
- 2
Set up three shallow bowls: flour mixed with salt and pepper, beaten eggs, panko mixed with salt.
- 3
Coat each cutlet in flour, shake off excess, then dip in egg, then press firmly into panko.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Sear cutlets 90 seconds per side without moving — they should turn golden brown and crisp.
- 6
Transfer to a plate, squeeze fresh lemon over the top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- three shallow bowls
- plastic wrap or cutting board
- meat mallet or heavy pan
- tongs or spatula
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