Paleo Crispy Beef Cutlets
Indulge in the irresistible crunch and savory flavor of these Paleo Crispy Beef Cutlets, a perfect gluten-free and grain-free alternative to traditional breaded beef. Tender slices of beef sirloin are coated in a flavorful breading made from almond flour, coconut flour, and arrowroot powder, seasoned with garlic powder, smoked paprika, and a hint of sea salt. The cutlets are dipped in a creamy coconut milk and egg mixture for extra richness, then fried to golden perfection in coconut oil. With just 35 minutes from start to finish, these crispy cutlets are ideal for a quick weeknight dinner or a crowd-pleasing paleo-friendly appetizer. Pair them with roasted vegetables or a vibrant garden salad for a satisfying and wholesome meal that everyone will love. Keywords: paleo beef recipe, gluten-free cutlets, grain-free crispy beef, easy paleo dinner, paleo fried beef.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 1 cup almond flour
- 0.5 cup arrowroot powder
- 0.25 cup coconut flour
- 2 large eggs
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 cup coconut oil
Instructions
Start by slicing the beef sirloin into thin cutlets, about 1/4 inch thick. Use a meat mallet to gently pound them to even thickness, if necessary.
In a shallow bowl, combine almond flour, arrowroot powder, coconut flour, garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Mix thoroughly to ensure an even distribution of spices.
In a separate bowl, whisk together the eggs and coconut milk until well blended.
Dip each beef cutlet into the egg mixture, ensuring it is fully covered. Allow any excess egg to drip off before transferring to the flour mixture.
Press the cutlets into the flour mixture, turning to coat all sides. Pat the flour mixture onto the beef to adhere thoroughly, giving each cutlet a generous coating.
Heat coconut oil in a large skillet over medium-high heat. The oil should be hot, but not smoking to avoid burning the coating.
Place the coated beef cutlets into the skillet in a single layer, cooking in batches if necessary to prevent overcrowding. Fry for approximately 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Serve the Paleo Crispy Beef Cutlets hot, paired with your choice of paleo-friendly sides, such as roasted vegetables or a fresh garden salad.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 10.9 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 454 mg | 35% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2210 mg | 47% | |
*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.
