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 Can one ever tire of a specific food? I’ve had my fill of chicken, so now what I crave was some beef. Trying to eat healthier meant finding a recipe with minimal beef, but maximum flavor. I reached for Lidia’s Italy cookbook and fingered through the pages looking for something enticing for supper the other evening. I came across a recipe for Sautéed Spice Beef Cutlets; it sounded interesting. The mere blending of cinnamon and ground cloves caught my attention. Lidia’s recipe called for purchasing 2”-3” pieces of top round or any type of boneless beef and making thin slices of meat. Since it was just my husband and I, beef top round cutlets at Wegmans for $6.29/lb. worked perfectly. Yes, it’s considerably more than making the cutlets myself, but I didn’t need that much beef. Other specific ingredients for this recipe are fresh flat leaf Italian parsley and fresh garlic to go along with the spices. While the recipe called for tenderizing the meat with a meat mallet, after a few pounds I decided the meat would break instead of flatten. A bit of softened butter and chopped parsley was made to spread on the inside of the beef cutlets. After the butter spread, the cutlets are rolled and a toothpick is used to hold the rolls closed as if making braciole. Next a roll in some flour and then they are dipped in an egg wash that is seasoned with salt, pepper and minced garlic. Once coated, a sprinkling of the spice mixture is applied before cooking. The meat is sautéed in a skillet with EVOO and a bit of butter. Although an unusual recipe with an aromatic spice blend, when combined with the beef flavor really made for a delicious entree. My husband enjoyed the savory taste of the beef. To accompany the beef cutlets, I made some yam fries tossed with EVOO and a light dusting of cinnamon to reinforce the flavors of the evening and some green beans. A wonderful recipe for a weeknight meal. How about Mother’s Day, mom never had beef like this! 
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