A delightful twist on a classic Mexican dish, these crispy beef cutlets are flavorful and easy to prepare.
Prepare the beef cutlets by tenderizing them with a meat tenderizer.
Tenderizing the beef ensures it cooks evenly and remains juicy.
Season the beef cutlets with lime juice, salt, and black pepper.
Let the seasoned beef rest for a few minutes to absorb the flavors.
In a bowl, beat the eggs with water until well combined.
Adding water to the eggs helps create a lighter coating.
Dredge each beef cutlet in flour, then dip in the egg wash, and finally coat with bread crumbs.
Press the bread crumbs onto the beef to ensure an even coating.
Heat oil in a large skillet over medium heat.
Ensure the oil is hot enough by testing with a small piece of bread crumb; it should sizzle immediately.
Fry the coated beef cutlets in the hot oil until golden brown and crispy, about 4 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Place the cooked cutlets on paper towels to drain excess oil.
Draining on paper towels helps keep the cutlets crispy.
Serve the crispy beef cutlets hot with lime wedges on the side.
Garnish with fresh herbs like cilantro for added flavor and presentation.
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