Ingredients:

  • 1 lb (454g) Ground Beef (15-20% fat content for flavour)
  • ½ medium Onion, finely chopped (approx. 75g)
  • 1 clove Garlic, minced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 large Egg, lightly beaten
  • ¼ cup (30g) Panko Breadcrumbs
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp Vegetable Oil (or other neutral oil, for frying)
  • ½ cup (60g) All-Purpose Flour
  • 2 large Eggs, lightly beaten
  • 2 cups (120g) Panko Breadcrumbs

Instructions:

  1. Gently combine ground beef, onion, garlic, parsley, egg, panko, Worcestershire sauce, Dijon mustard, salt, and pepper in the mixing bowl. Don't overmix!
  2. Divide the mixture into 4 equal portions. Shape each portion into a patty, about ¾ inch (2 cm) thick. Gently flatten and press the edges for an oval shape.
  3. Place the shaped cutlets on a plate or baking sheet lined with parchment paper. Cover loosely and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
  4. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  5. Dredge each cutlet in flour, shaking off excess. Dip it into the beaten eggs, ensuring it's fully coated. Then, press it firmly into the panko breadcrumbs, coating evenly on all sides.
  6. Heat vegetable oil in a large frying pan over medium heat. The oil should shimmer but not smoke.
  7. Carefully place the breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 160°F (71°C).
  8. Remove the cooked cutlets from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately.