Comments on: Parmesan Herb Crusted Beef Cutlet

By: HWC Magazine

HWC Magazine — Sat, 14 Mar 2026 12:18:09 +0000

In reply to Leona. Hello Leona! Thank you for your question. First, you are going to want to lightly spray your beef cutlets on both sides with a little spray oil to facilitate crisping of the exterior. We suggest preheating your air fryer at 400 degrees F. (204 degrees C.) for a couple of minutes and then air fry beef cutlets for 6 to 8 minutes then flip the beef cutlet over for another 5 to 6 minutes. They are done cooking when then are browned and crispy on both sides. In addition, timing depends on how thin your beef cutlets are. Let us know how it goes. Take Care

By: Leona

Leona — Thu, 12 Mar 2026 10:40:29 +0000

I am making this tonight. If I use the air fryer, what temp and timing would be best?

By: HWC Magazine

HWC Magazine — Fri, 03 Sep 2021 01:14:56 +0000

In reply to Robert. Hi there Robert! We are delighted you enjoyed our quick and easy Parmesan Herb Crusted Beef cutlet. It's one of the family favorites here too. Stay well and take care

By: Robert

Robert — Wed, 01 Sep 2021 00:28:13 +0000

My wife and I Loved this recipe, which we used to cook our own Black Angus Beef Cutlets with, and will certainly be making it again. Thank you!

By: HWC Magazine

HWC Magazine — Fri, 06 Nov 2020 17:36:40 +0000

In reply to Eha Carr. Hiya Eha! We have an electric stove now too. We just put those peppers right on the burners. LOL ...Might not be traditional or normal... (smiling) Jarred roasted peppers are a great alternative. We always stock up when there is a good deal as it is a huge time saver. This parmesan herb crusted beef is delicious with thin chicken, pork or whatever you fancy. Mom used to always make it with thin beef so that is why we used beef. The only part that is important is to make sure whatever protein you choose, it needs to be really thin or pounded flat. Take care and stay well.

By: Eha Carr

Eha Carr — Fri, 06 Nov 2020 03:44:54 +0000

Yes, tho' I rarely bread anything these days you had me at red pepper pesto also - huge flavour burst there ! Oddly, ere I try beef I may give pork or chicken a 'go' . . .methinks all three would work beautifully ! And, for once, I might just used jarred peppers . . . buy few such, but as I have an electric and not gas stove, the ready pepper strips are easier to use . . . shall report back !

By: Danielle Wolter

Danielle Wolter — Fri, 05 Jan 2018 14:00:00 +0000

You had me at red pepper pesto. I wish I like walnuts though - I'll have to stick with the pine nuts and just not look at receipt...LOL. This sounds just so delicious. I love a crispy fried cutlet of anything. Reminds me a little of chicken fried steak (yes I love chicken fried steak), but a healthier version!

By: HWC Magazine

HWC Magazine — Wed, 03 Jan 2018 15:10:00 +0000

In reply to kitchenriffs. Thanks John. Texture plays a huge role with flavor. Wishing you a super 2018!

By: kitchenriffs

kitchenriffs — Wed, 03 Jan 2018 14:56:00 +0000

Who doesn't like crispy anything? This looks excellent -- tons of flavor and texture. Thanks! And Happy New Year!

By: HWC Magazine

HWC Magazine — Sun, 31 Dec 2017 20:17:00 +0000

In reply to Karen (Back Road Journal). Thanks so much Karen. Wishing you and your family a very safe and happy New Year. Take Care