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This Beef Cutlet recipe is from my Mum's collection of home cooking recipes. I have no idea if it's a thing or whether she made it up. All I know is that it's super delicious! So many layers of flavour going on that you'll be hard-pressed to eat just one slice. There's the sweet flavour of the cream cracker coating, the Shepard's Pie influence from the generous seasoning of Lea and Perrins Worchestershire Sauce, and the crispness of a fried cutlet. And when eaten with rice? heaven!

  • Ribeye Slices (frozen is fine, since you will be using the tenderizer mallet)

  • Cream Crackers

  • Lea & Perrins Worcestershire Sauce

  • Oyster Sauce

  • Eggs

Use Cream Crackers for coating

Grind Cream Crackers to render crumbs for coating

Tenderize Beef Slices with Tenderizer Mallet

Cut into smaller pieces

Season with generous amount of Lea & Perrins Worcestershire Sauce

A dash or two of Oyster Sauce

Generous amount of White Pepper

Add beaten egg

Coat with Cream Cracker Crumbs

Fry till golden brown


Shepard's Pie inspired Beef Cutlet with Cream Cracker Coating
Easy to make Cream Cracker Beef Cutlet with Lea & Perrins Worcestershire Sauce


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