As a home cook who loves experimenting in the kitchen, I’m always searching for new ways to prepare classic dishes. One of my favorite meats to cook is beef, specifically cutlets. There’s something so satisfying about biting into a tender, juicy cutlet with a crispy breaded coating.
While pan-frying is the traditional way to cook cutlets, baking them in the oven can produce more consistent results. The dry ambient heat surrounds the cutlets evenly, ensuring they cook through without the need for flipping. After trying every tip and trick, I’ve perfected the art of baking flavorful beef cutlets in the oven.
In this article, I’ll share my foolproof method, along with some handy guidance for getting the best possible results. Whether you’re cooking for two or feeding a crowd, these oven-baked beef cutlets will be a hit at your dinner table. Let’s get cooking!
Benefits of Baking vs Frying Beef Cutlets
First, let’s discuss why baking cutlets is sometimes preferable to frying them in a skillet.
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Lower fat content: Frying adds a significant amount of oil, ramping up the fat and calorie counts. Baking uses little to no oil, keeping the cutlets lighter.
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Uniform cooking The ambient heat of the oven surrounds the cutlets from all sides, preventing cold or undercooked spots No need to flip and risk tearing the meat.
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Easier cooking method Simply place the cutlets in the oven and bake until cooked through Much less active cooking time than manning the stovetop
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Feeding a crowd: Baking allows you to cook a large batch of cutlets at once. Frying is typically limited to just a few at a time.
While pan-fried cutlets are undeniably delicious, baking offers some excellent advantages. Now let’s get to the recipe!
Ingredients
- 4 beef cutlets (about 1 pound)
- 1⁄4 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- 1 tablespoon olive oil
- Salt, pepper, garlic powder, and dried herbs to taste
Step-by-Step Instructions
Follow these simple steps for oven-baked beef cutlets with an ultra-crispy coating.
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Preheat oven to 400°F (200°C). This high heat will crisp up the coating nicely.
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Pat the cutlets dry. Use paper towels to remove excess moisture from the surface. This helps the coating adhere evenly later.
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Season the cutlets with salt, pepper, and spices. I like garlic powder and Italian herb seasoning. Get that flavor into the meat!
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Set up your breading station. Place flour in one shallow dish, beaten eggs in another, and breadcrumbs/panko in a third.
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Working with one cutlet at a time, coat in flour, dip in egg, then press into the breadcrumbs to fully adhere.
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Arrange breaded cutlets on a baking sheet. Leave at least 1 inch between cutlets. Lightly drizzle olive oil over the top.
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Bake for 12-15 minutes until crispy and golden brown. Flip cutlets halfway through baking.
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Let rest 5 minutes before serving so juices can redistribute. Enjoy with your favorite dipping sauces!
The step-by-step breading process and dry oven heat are secrets to getting ultra-crispy, crunchy baked cutlets. Be sure not to overcrowd the baking sheet, as that inhibits browning.
Handy Tips for Baked Beef Cutlet Perfection
Follow these tips and tricks for the very best oven-baked beef cutlets every time.
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For maximum juiciness, look for well-marbled cuts like sirloin or ribeye. Avoid lean cuts like tenderloin.
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Pound the cutlets to an even 1⁄2 inch thickness so they cook at the same rate.
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Chill the breaded cutlets for 10-15 minutes before baking to help the coating set. Prevents it from sliding off.
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Use Japanese panko breadcrumbs for an extra crispy texture. They brown more than regular breadcrumbs.
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If you don’t have buttermilk, soak cutlets briefly in milk before breading for added tenderness.
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Serve baked cutlets immediately for the hot and crispy texture you crave. They won’t retain crispness over time.
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Pair your baked cutlets with roasted potatoes, creamy coleslaw, or a fresh salad for a delicious meal.
Oven-Baked Beef Cutlets Are a Weeknight Winner
Learning how to properly bake crispy, juicy beef cutlets at home is a game-changer for quick and easy weeknight meals. With just a few pantry staples and 10 minutes of prep, you can have an amazing dinner on the table in under 30 minutes.
I hope these tips help you master the oven-baking method for flawless cutlets every time. The crispy seasoned coating and moist, tender beef are an unbeatable flavor combination. Serve them up tonight – I know your family will devour them!
Got any secrets for the ultimate baked cutlets? Share your tips and tricks in the comments below!
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Master the Art of Cooking Beef Cutlets in the Oven
Looking for a quick and easy way to cook tasty beef cutlets? Look no further! This guide will teach you how to master the art of cooking tasty beef cutlets in the oven. With simple steps and handy tips, you’ll have a mouth-watering dish that will impress your family and friends.
- 4 beef cutlets
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon dried herbs (such as thyme or rosemary)
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Pour the olive oil over the beef cutlets and gently rub it on so that they are covered all over.
- Put salt, pepper, garlic powder, paprika, and dried herbs in a small bowl and mix them together.
- Make sure the beef cutlets are well-seasoned by sprinkling the seasoning mix on both sides of them.
- Line a baking sheet with parchment paper and put the cutlets on it.
- Put the baking sheet in the oven that has already been heated and cook the cutlets for 12 to 15 minutes, or until they are done the way you like them. Remember to flip the cutlets halfway through the cooking process.
- It’s time to let the beef cutlets rest for a while after taking the baking sheet out of the oven. This will help keep the juices inside and make sure the meat is tender and tasty.
- Get your favorite sides ready to go with your beef cutlets. Some ideas are mashed potatoes, steamed vegetables, or a fresh salad.
You can avoid the hassle of pan-frying beef cutlets by cooking them in the oven instead. The result will still be crispy and flavorful. Spices and herbs mixed together in the seasoning mix give the meat a delicious smell and taste. This recipe is versatile, allowing you to experiment with different seasonings and spices to suit your personal preferences.
So why wait? Get your ingredients together and follow these easy steps to make beef cutlets that are juicy and tender. Your guests will want more. This oven-baked beef cutlets recipe is always a hit, whether you’re cooking for one or a dinner party. Want to share your best oven-baked beef cutlets tips? Join the conversation in the
How To Meat Cutlets In The Oven. – DIY Food & Drinks Tutorial – Guidecentral
FAQ
What cut of meat is a beef cutlet?
What is a cutlet in cooking?
Are cutlets boneless?
How to make beef cutlets?
There are quite a few recipes on how to make beef cutlets. Some people use mix of ground beef and turkey, others include beaten egg whites to make these cute fried patties soft and juicy. I use my mom’s old recipe which is very easy to make and has a beautiful flavor. To start, I hand mix 1 ½ pound of ground beef, chopped onion, and one egg.
How do you cook beef cutlets in a frying pan?
Time to cook our beef cutlets! Add a few tablespoons of olive oil to a frying pan. Preheat the skillet and heat oil on a medium-high flame. Place the formed patties into the skillet, leaving a little space around each other for the best searing results. Sauté beef cutlets for about 3-5 minutes (depending on your stove) or until golden brown.
Can you cook beef cutlets in the oven?
Beef cutlets are thin slices of meat that are usually made from cuts like sirloin, tenderloin, or ribeye. They are often coated in breadcrumbs or a batter and can be cooked in various ways, including frying or baking in the oven. How do I prepare the beef cutlets before cooking?
What ingredients do you need to cook beef cutlets?
Ground beef: The first ingredient we’ll need for these beef cutlets is ground beef. It’s a very rich and savory meat that’s perfect for sauteeing. Bread: Soaked in water bread added to cutlets bonds mixture tugether and prevents them from breaking while sautéing.