Box H grass finished beef cutlets are a tenderized steak from the “round”, the rear leg/rump area of the cow. This area is well exercised, and is also quite lean. Slow cooking roasts and steaks from the round is a great way to tenderize this meat, but we don’t always have time for that! These thin, tenderized steaks make for a very quick and tasty meal. My recipe comes from The Pioneer Woman’s Fried Round Steak. Check out her website to see photos and further directions. If you’d prefer not to fry your steaks, there are plenty of oven-baked tenderized round steak recipes out there too!
Prep Time: 5 minutes
Cook Time: 5 minutes
(1 lb) Beef Cutlets
(1/2 cup) All purpose flour
(1/2 tsp) Seasoned salt
(1 tsp, or to taste) Ground black pepper
(to taste) Salt, for seasoning meat
(1/2 cup) Canola oil
(1-2 tsp) Butter
- Heat oil in frying pan.
- Mix flour, seasoned salt and pepper. Season meat with salt and pepper if desired. Dredge each steak in flour, and press to ensure they are coated well.
- Add butter to pan when oil is hot. Cook steaks in oil/butter mixture until underside is a deep golden brown.
- Flip and cook for about 1 minute more. Remove to a paper-towel lined plate and serve immediately