Extremaduran-style Beef Cutlet

Ingredients

In this Extremaduran adaptation, the traditional Japanese Gyukatsu is transformed by incorporating the flavors and ingredients of Extremadura. The original dish is typically served with a tangy tonkatsu sauce, but in this version, it is replaced with the traditional Extremaduran migas. The use of migas adds a unique twist to the dish, infusing it with the flavors of the region and creating a delightful fusion of Japanese and Extremaduran cuisines. We alse have the original recipe for Gyukatsu, so you can check it out.

• 4 beef cutlets (200g each) (4 beef cutlets (7 oz each)) 4 beef cutlets (200g each) (4 beef cutlets (7 oz each))
• 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour) 1 cup (120g) all-purpose flour (1 cup (120g) all-purpose flour)
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs) 2 cups (200g) breadcrumbs (2 cups (200g) breadcrumbs)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• Extremaduran-style migas, for serving (Extremaduran-style migas, for serving) Extremaduran-style migas, for serving (Extremaduran-style migas, for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef cutlets with salt and pepper on both sides.
2. 2.
   Dredge each cutlet in flour, shaking off any excess.
3. 3.
   Dip the cutlets into the beaten eggs, ensuring they are fully coated.
4. 4.
   Coat the cutlets with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
6. 6.
   Fry the cutlets for about 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Extremaduran-style Beef Cutlets with a generous portion of Extremaduran-style migas.

Treat your ingredients with care...

• Beef cutlets — For the best results, choose tender cuts of beef such as sirloin or ribeye. Pound the cutlets gently to ensure even thickness before breading.
• Extremaduran-style migas — To make the migas, fry breadcrumbs in olive oil with garlic and diced bacon until crispy. Add any additional ingredients such as chorizo or peppers for extra flavor.

Tips & Tricks

• Make sure the oil is hot enough before frying the cutlets to achieve a crispy exterior.
• Allow the cutlets to rest for a few minutes after frying to retain their juiciness.
• Serve the dish with a squeeze of lemon juice for a refreshing twist.

Serving advice

Serve the Extremaduran-style Beef Cutlets hot and crispy alongside a generous portion of Extremaduran-style migas. Garnish with fresh herbs such as parsley or cilantro for added freshness.

Presentation advice

Arrange the golden-brown cutlets on a platter, placing them slightly overlapping. Sprinkle some breadcrumbs over the top for an extra touch of texture. Serve the migas in a separate bowl or alongside the cutlets for a visually appealing presentation.