Ingredients
Scale
- 4 beef cutlets
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 cup mushrooms, sliced
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
Instructions
- Pound the beef cutlets to about 1/4 inch thick.
- Season with salt and pepper.
- Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat olive oil and butter in a pan over medium heat.
- Fry each cutlet until golden brown on both sides, about 4-5 minutes per side.
- Remove cutlets and keep warm.
- In the same pan, add mushrooms and sauté until soft.
- Stir in the beef broth and cream, simmer for a few minutes.
- Serve the cutlets topped with the mushroom sauce.
Notes
- For a richer flavor, use a combination of butter and oil for frying.
- Feel free to add herbs like thyme or parsley for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: German
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg