This Beef Cutlet recipe is from my Mum's collection of home cooking recipes. I have no idea if it's a thing or whether she made it up. All I know is that it's super delicious! So many layers of flavour going on that you'll be hard-pressed to eat just one slice. There's the sweet flavour of the cream cracker coating, the Shepard's Pie influence from the generous seasoning of Lea and Perrins Worchestershire Sauce, and the crispness of a fried cutlet. And when eaten with rice? heaven!
Ribeye Slices (frozen is fine, since you will be using the tenderizer mallet)
Cream Crackers
Lea & Perrins Worcestershire Sauce
Oyster Sauce
Eggs
Use Cream Crackers for coating
Grind Cream Crackers to render crumbs for coating
Tenderize Beef Slices with Tenderizer Mallet
Cut into smaller pieces
Season with generous amount of Lea & Perrins Worcestershire Sauce
A dash or two of Oyster Sauce
Generous amount of White Pepper
Add beaten egg
Coat with Cream Cracker Crumbs
Fry till golden brown
ENJOY!
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