Pan-Fried Battered Beef Cutlets & Sautéed Broccolini

Budget-friendly, thinly-sliced pan-fried battered beef cutlets with sautéed broccolini team up well in this extremely quick, nutritious, light on carbs and delicious main-course dish.

In my family, we all work full time and don’t have much time to think about and cook elaborate dinner during the business week. Pan-fried battered beef cutlets can be prepared, cooked and on the table within 15 minutes. Just what we need for busy days!

Such short time is achieved firstly by using very thin beef cutlets and secondly cooking beef and broccolini at the same time but in separate frying pans.

Broccolini is not simply baby broccoli. It was developed as a hybrid of broccoli and Chinese kale, rather than being genetically modified. The entire vegetable (leaves, young stems, unopened flower shoots, and flowers) is consumable. Its flavor is sweet, with notes of both broccoli and asparagus although it is not closely related to the latter. Broccolini is high in vitamin C, vitamin A and and contains a significant amount of dietary fiber according to wikipedia.

Here is another quick and easy entree with broccolini: Pasta with Portobello Mushrooms and Broccolini

If broccolini is not something you buy often but you would like to fix a quick dinner you can always substitute other green veggies such as traditional broccoli, rapini, or bok choy. Or, consider mushrooms, bell peppers or a combination of any of your favorites.

Pan-Fried Battered Beef Cutlets & Sautéed Broccolini

5 from 2 votes

Recipe by The Minty Tomato Course: EntreeDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

576

kcal

Total time

15

minutes

Rich in protein and nutritious, pan-fried battered beef cutlets complimented with the subtle sweetness of broccolini make an easy and healthy dinner in 15 minutes. Add some zing to the broccoli with minced garlic and squeeze of juice from a fresh lemon just prior to serving.

Ingredients

• 200 grams 200 Thinly-sliced beef

• 1.5 cup 1.5 Broccolini

• 1 1 Egg

• 1/3 cup 1/3 Flour

• 1/4 cup 1/4 Freshly squeezed lemon juice

• 1/5 cup 1/5 Basil, fresh (6-7 leaves)

• 1/3 tsp 1/3 Basil, dried

• 1/3 tsp 1/3 Fennel seed, dried

• 1 tsp 1 Garlic, minced

• 1 tsp 1 Sesame seeds

• 1/2 tsp 1/2 Coarse salt

• 1/3 tsp 1/3 Freshly ground black pepper

• 4 tbsp 4 Extra virgin olive oil

Directions

• Prepare all the ingredients.
  
• In a mixing bowl, whisk the egg and 1/3 cup of flour.
  
• Add dried basil and fennel seeds. Sprinkle with salt and pepper. Mix well.
  
• Using a medium-high setting, heat 2 tbsp of olive oil in each of 2 frying pans – one pan for meat and another for vegetables. You can use non-stick or cast-iron pans.
  – Dip each cutlet in the egg/flour mix so it is completely covered and place them on the frying pan. Cook for 2 minutes on each side.
  – At the same time, place broccolini on the frying pan, sprinkle with salt and pepper, splash with 3 parts of lemon juice and sauté for 4 minutes, turning frequently to avoid scorching. Turn off the heat, sprinkle in minced garlic and let stand for 20 sec. to allow the vegetables to absorb some aroma from the garlic. Squeeze of some lemon juice.
  
• Plate the beef and broccolini and sprinkle with sesame seeds. Garnish with fresh basil leaves.
  

Notes

• For a different textural appearance, make a roulade from the basil leaves rather than using the leaves whole. Roll each basil leaf from tip to stem and slice to create rings. Then separate and partially unwind the rings simply by rolling in your fingers and toss them with wild abandon over your dish. Okay, that was a little extreme 🙂

Nutrition information is estimated. It is calculated using an online nutrition calculator based on recipe ingredients as inputs. Accuracy is dependent on the calculator. It is not intended as a professional nutritionist’s advice.