Crispy Double-Topping Fried Beef Cutlet
A tender, golden-fried beef cutlet elevated with a dual-sauce finish. Featuring savory, marinated beef breaded to perfection and topped with mint yogurt and honey mustard.
This fried beef cutlet is a delightful study in texture and flavor balance. By marinating the beef with onion and aromatic seasonings, the meat remains tender and flavorful underneath its ultra-crispy breaded crust. The final touch of using two distinct sauces—a cool mint yogurt and a zesty honey mustard—creates a sophisticated contrast that brightens the richness of the fried dish.
Ingredients
- 1 piece beef (1 cm thick)
- 1/2 red onion, sliced
- 1 egg
- to taste fried chicken powder
- 1 cup breadcrumbs
- 1 tbsp cooking wine
- 1 tbsp oyster sauce
- to taste mint yogurt sauce
- to taste honey mustard sauce
- 1 pinch dried parsley flakes
Instructions
- 1Tenderize the beef
Place the raw beef slice on a cutting board and use a meat tenderizer to pound it until tender. This helps the seasoning penetrate and ensures a softer texture after frying.
Tip: For best results, make sure the beef is about 1 cm thick and try not to cut against the grain. - 2Prepare the marinade
In a bowl, combine the sliced red onions, cooking wine, and oyster sauce. Crack an egg into the mixture to prepare the base for marinating the beef.
Tip: The oyster sauce and cooking wine provide a savory depth to the meat. - 3Marinate the beef
Add the prepared beef slice into the marinade mixture. Mix everything thoroughly and let it marinate for at least 30 minutes to allow the flavors to infuse.
Tip: Since the fried chicken powder used later is salty, do not add extra salt to the marinade. - 4Make the batter
In a separate bowl, combine the fried chicken powder with water and mix well until a smooth batter forms. This will help the breadcrumbs adhere to the meat.
Tip: Ensure the batter is consistent and free of lumps for even coating. - 5Coat with batter
Take the marinated beef slice and dip it into the prepared batter, ensuring it is evenly coated on all sides.
Tip: Make sure every part of the meat is covered with batter to ensure a crispy crust. - 6Add breadcrumbs
Place the batter-coated beef onto a layer of breadcrumbs. Press the breadcrumbs firmly onto the meat so they adhere well.
Tip: Pressing firmly ensures the crust doesnt fall off during frying. - 7Fry the beef cutlet
Carefully place the breaded beef cutlet into the hot oil. Fry over medium heat for about 5 minutes, ensuring you flip the cutlet once midway through to achieve an even, golden-brown crust on both sides. The oil is ready when a pair of chopsticks inserted into it begins to bubble.
Tip: Maintain a steady medium heat to ensure the beef cooks through without burning the breadcrumbs. - 8Garnish and serve
Once the beef cutlet is perfectly fried, remove it from the oil. Drizzle generous portions of mint yogurt sauce and honey mustard sauce over the top to create the double-topping finish, then sprinkle with dried parsley flakes for a pop of color and freshness. Serve immediately while hot.
Tip: Drizzle the sauces in a decorative pattern for a restaurant-quality presentation.
