Beef Cutlets with Stuffed Mushrooms
Ingredients
4 cups of shredded pork rind or Homemade Keto Italian bread crumbs
3 to 4 beef cutlets
4 to 6 large mushrooms, stems pulled and washed
1 cup of heavy cream
2 eggs
1/4 cup of parmesan cheese
1/4 cup of shredded mozzarella cheese
1 stick of unsalted butter- Kerrygold (melted)
Crisco, olive oil or coconut oil
Directions
Cutlets
- Season beef cutlets with salt, pepper, onion and garlic powder
- 3 bowls- one will have the 2 eggs beaten, 2nd bowl will have 2 cups of shredded pork rinds or keto bread crumbs and 3rd bowl will have the heavy cream
- Dip cutlet into egg then to bread crumbs. Dip into heavy cream then back to bread crumbs. Let it set in the frig for 15-20 minutes before baking or frying the beef cutlets
- Take out beef cutlets; fry beef cutlets (if you bake heat up oven at 375 for 40 minutes or until golden brown but add melted butter on each cutlet for it not to dry up)
Stuffed Mushrooms
- Remove stems and wash mushroom thoroughly
- In a glass bowl add the shredded pork rind or keto bread crumbs
- Add the parmesan cheese and 1/2 stick of melted butter; stir it all together
- Fill the mushrooms with the filler, add the shredded mozzarella cheese and pour the rest of the melted butter on top
- Heat oven 375 for 35 to 45 minutes
Enjoy and enjoy your day
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