Crispy Beef Cutlet | Chef John’s Cooking Class

Cut beef into 0.5in thick slices, pound the beef slices with the back of the knife to tenderize, then put them in a bowl.

Marinating: In a large bowl, combine beef, Shaoxing cooking wine, light soy sauce, sugar, onion powder, five-spice powder, Italian spice, garlic salt, ground black pepper, egg, and cornstarch, mix with your hand until all beef pieces are evenly coated. Set aside.

Coating: Put 3 cups of bread crumbs on a large tray, evenly coat the marinated beef with the bread crumbs. Press firmly to prevent falling off.

In a large cooking pan over high heat, heat 2qt oil until 300°F/150°C, put beef steaks in a frying basket, deep fry for 2-3 minutes until lightly golden. Using a fine sieve remove from oil. Remove the floating bread crumbs from the oil. As the oil temperature back to 300°F/150°C, quickly re-fry the beef steaks for 30-40 seconds until golden.

Sauce: In a small cooking pan over medium heat, add butter, minced garlic, and shallots; stir fry until fragrant; then add milk and salt, turn the heat to low; add ketchup, Worcestershire sauce, and sugar, gently stir until thickened.

Plating: Serve with salad, Mayonnaise, or chili sauce, according to personal taste. Enjoy!