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Beef cutlets

Author
Cookinero 15 Apr 2025
5060
Beef cutlets

Juicy beef cutlets are one of the most favorite meat dishes for both adults and children. Most often, homemade beef cutlets are cooked in a frying pan from ground beef, with the addition of eggs and flour. But few people know that the last ingredient can be replaced with semolina. This way, the cutlets will be less caloric, tender and tasty.

How to cook Beef cutlets

Step 1

Beef cutlets

Prepare the mince. Place the mince in a deep bowl, break an egg into it, add the potato and onion mixture, add spices, salt, and sprinkle evenly with semolina. Knead thoroughly with your hands.

Step 2

Beef cutlets

Form the patties. Form oval or round patties and place them in the pan.

Step 3

Beef cutlets

Fry the cutlets. Fry the cutlets on medium heat for 3-5 minutes on each side until golden brown. Then pour hot water to cover the cutlets to the middle and simmer for about 10 minutes.

Beef cutlets - FAQ About Ingredients, Baking Time and Storage

Yes, breadcrumbs make a great substitute for semolina and will provide a similar binding and textural effect. Use the same quantity as specified for semolina.
Cooked beef cutlets can be stored in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave before serving.
Absolutely! Replace the beef mince with mashed lentils, chickpeas, or a plant-based meat substitute. Adjust spices to taste and ensure the mixture binds well before frying.
After forming the patties, place them on a tray lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before cooking.
Yes! Lightly brush or spray the cutlets with oil and air-fry at 375°F (190°C) for about 12–15 minutes, flipping halfway, until golden and cooked through.
Serve with mashed potatoes, steamed veggies, or a fresh salad. A side of pickles or a creamy dipping sauce also complements the flavors well.
Skip the semolina and potato, and use almond flour or crushed pork rinds as a binder. Ensure the mixture holds together before shaping and frying.

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