Breaded Beef Tenderloin
Breaded beef tenderloin is a beloved dish in Hungarian cuisine, a classic feature of Sunday lunches. The perfect combination of juicy, tender meat and crispy breading makes this dish irresistible. The quality of the tenderloin is crucial to achieving the perfect result, while the traditional breading technique ensures a golden-brown crust. Breaded beef tenderloin is an ideal choice for family gatherings or festive occasions when we want to put something truly special on the table.
Ingredients for this recipe
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Preparation Steps
1
Slice the beef tenderloin into 2-3 cm thick cutlets. Gently pound them to an even thickness.
2
Season the cutlets with salt and pepper to taste. Let them rest for 10 minutes to allow the flavors to penetrate the meat.
3
Prepare the ingredients for breading: place the flour in one shallow dish, whisk the eggs in another, and spread the breadcrumbs in a third shallow dish.
4
Dredge each beef tenderloin cutlet in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with the breadcrumbs, ensuring an even layer.
5
In a large skillet, heat the oil over medium-high heat. Fry 2-3 cutlets at a time, being careful not to overcrowd the pan and lower the oil temperature too much.
6
Fry the beef tenderloin cutlets on both sides for 3-4 minutes, until golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
7
Serve hot with a fresh salad, mashed potatoes, or French fries. Offer lemon wedges alongside the breaded beef tenderloin.
