Low Sodium Classic Beef Cutlets
Delight in the rich, savory flavors of *Low Sodium Classic Beef Cutlets*—a healthier twist on a timeless favorite. This recipe retains all the hearty goodness of traditional beef cutlets while utilizing unsalted beef stock and fresh herbs to keep sodium levels in check. Tenderized beef round cutlets are seasoned with garlic, onion, thyme, and paprika, coated in a crisp panko breadcrumb crust, and pan-seared to golden perfection. A reduced beef stock sauce infused with lemon juice adds a zesty, umami-rich finish. Ready in under an hour, this dish is perfect for weeknight dinners or as an impressive yet guilt-free entrée for guests. Serve with a side of roasted vegetables or a fresh green salad to complete this wholesome, flavorful meal!
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Recipe Information
Ingredients
- 8 ounces Beef round cutlets
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 large Egg
- 2 tablespoons Milk
- 0.5 cup Panko breadcrumbs
- 1 lemon Fresh lemon juice
- 0.25 teaspoon Ground mustard
- 1 cup Unsalted beef stock
Instructions
Start by preparing the beef cutlets. Gently pound each cutlet to about 1/4 inch thickness using a meat tenderizer.
In a shallow dish, combine garlic powder, onion powder, ground black pepper, dried thyme, paprika, and ground mustard.
Dredge each beef cutlet in the spice mixture, ensuring it's evenly coated.
In another shallow bowl, beat the egg with milk to make an egg wash.
Dip each spice-coated cutlet into the egg wash, letting any excess drip off.
Place the cutlet into a plate of panko breadcrumbs, pressing down slightly to ensure the breadcrumbs stick well on all sides.
Heat olive oil in a large skillet over medium heat.
Add the cutlets to the skillet, cooking in batches if necessary to avoid overcrowding, for about 3-4 minutes on each side or until each side is golden brown and beef is cooked through.
Remove cutlets from the skillet and place them on a plate lined with paper towels to remove any excess oil.
In the same skillet, add the unsalted beef stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet for flavor.
Allow the broth to reduce slightly for about 8-10 minutes to intensify the flavor.
Serve the beef cutlets drizzled with reduced beef stock and garnish with fresh parsley and a squeeze of lemon juice.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
