Beef cutlets with mashed potatoes

Beef cutlets with mashed potatoes is a classic and satisfying meal. Here’s a straightforward recipe to make juicy beef cutlets and creamy mashed potatoes:

Ingredients

For the Beef Cutlets:

• 4 beef cutlets (such as sirloin, round, or tenderloin), about 1/2-inch thick
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup grated Parmesan cheese (optional)
• 1 teaspoon dried oregano or thyme (optional)
• 2-3 tablespoons vegetable oil or unsalted butter (for frying)

For the Mashed Potatoes:

• 2 lbs (900 g) potatoes (Yukon Gold or Russet work well)
• 1/2 cup milk (or more, as needed)
• 1/4 cup unsalted butter
• Salt and black pepper, to taste
• 1-2 cloves garlic, minced (optional, for garlic mashed potatoes)
• Chopped fresh chives or parsley (for garnish, optional)

Instructions

Beef Cutlets

1. Prepare the Cutlets:

   • Season the beef cutlets with salt and pepper on both sides.
   • Place the flour in a shallow dish.
   • Beat the eggs in another shallow dish.
   • In a third dish, combine the breadcrumbs, Parmesan cheese (if using), and dried oregano or thyme (if using).

2. Bread the Cutlets:

   • Dredge each beef cutlet in the flour, shaking off excess.
   • Dip in the beaten eggs, allowing any excess to drip off.
   • Coat with the breadcrumb mixture, pressing gently to adhere.

3. Cook the Cutlets:

   • Heat the oil or butter in a large skillet over medium-high heat.
   • Add the cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should be at least 145°F (63°C).
   • Remove from the skillet and let rest on a paper towel-lined plate.

Mashed Potatoes

1. Cook the Potatoes:

   • Peel and cut the potatoes into even chunks.
   • Place them in a large pot and cover with cold water. Add a pinch of salt.
   • Bring to a boil over high heat. Reduce heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.

2. Mash the Potatoes:

   • Drain the potatoes and return them to the pot.
   • Add the butter and mash the potatoes using a potato masher or ricer until smooth.
   • Gradually stir in the milk until the potatoes reach your desired consistency. You can add more milk if needed.
   • Season with salt and pepper to taste. For garlic mashed potatoes, stir in the minced garlic.

3. Serve:

   • Spoon the mashed potatoes onto plates.
   • Top with the beef cutlets and any juices from the skillet.
   • Garnish with fresh chives or parsley if desired.

Tips

• Tenderizing: For even more tender cutlets, you can lightly pound them with a meat mallet before seasoning.
• Crispy Cutlets: For extra crispy cutlets, let the breaded cutlets rest for about 10 minutes before frying to help the coating adhere better.

Enjoy your delicious beef cutlets with creamy mashed potatoes!