Low Sodium Fried Beef Cutlet
Indulge in the crispy, golden perfection of this Low Sodium Fried Beef Cutlet—an irresistibly satisfying dish designed with heart-healthy eating in mind. Tender beef sirloin is sliced, gently pounded, and coated in a flavorful blend of low sodium breadcrumbs spiced with garlic powder, onion powder, smoked paprika, and black pepper for a delicious yet guilt-free twist on the classic fried cutlet. Pan-fried to perfection in a combination of olive oil and unsalted butter, these cutlets deliver a delightfully crunchy exterior while remaining juicy and tender inside. With just 20 minutes of cook time, this quick and easy recipe is perfect for weeknight dinners or crowd-pleasing gatherings. Serve with fresh parsley and a squeeze of lemon for a bright, zesty finish that complements every bite. Ideal for anyone seeking a savory meal without compromising on flavor or dietary concerns.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 1 cup all-purpose flour
- 1 cup low sodium breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 2 egg
- 2 tablespoons whole milk
- 2 tablespoons fresh parsley, chopped
- 2 lemon wedges
Instructions
Thinly slice the beef sirloin steak into four equal pieces. Pound each slice gently with a meat mallet to about 1/2 inch thickness.
Set up a breading station with three shallow bowls. In the first bowl, place all-purpose flour. In the second bowl, whisk together eggs and whole milk. In the third bowl, combine low sodium breadcrumbs, garlic powder, onion powder, smoked paprika, and freshly ground black pepper.
Dredge each beef slice in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat the unsalted butter and olive oil over medium heat until it shimmers.
Cook the breaded beef cutlets in the skillet for about 4-5 minutes per side or until golden brown and cooked through. Work in batches if necessary, to avoid overcrowding the pan.
Transfer the cooked cutlets to a paper-towel-lined plate to drain excess oil and keep warm.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.5 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 314 mg | 24% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2070 mg | 44% | |
*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.
