Cuban Breaded Steak or better known as Bistec Empanizado in Spanish is a very classic Cuban entrée. It is one of the most popular items ordered in every Cuban restaurant in Miami.
I remember the first time I ordered one and I was kicking myself for never having had it before. In my family, the palomilla steak was more traditional and I will share that recipe in a future post.
Here is a recipe so you can make this delicious Cuban Breaded Steak at home. And invite me when you prepare it because I will be right over. Buen provecho.
Cuban Breaded steak recipe:
Preparation time: 90 Minutes 6 servings
1/2 pound of beef.
2 cloves of garlic
1/2 sour orange, lemon, vinegar or grapefruit.
1 teaspoon salt.
1/8 teaspoon ground pepper.
1 cup of breadcrumbs or ground crackers.
1/2 teaspoon salt.
Pound the steaks with meat mallet until thin (about 1/4 inch is the perfect
In a bowl, cover the steaks with the lemon or sour-orange juice and garlic.
Add the salt and pepper and onion powder, and refrigerate, covered, for
about 2 hours.
This marinade will further tenderize the thin steaks.
Remove the steaks from the refrigerator, and pat dry with paper towels.
In a shallow bowl, beat the eggs. In another shallow bowl, combine the
cracker meal and flour.
One at a time, dip the marinated steaks in the eggs,
and turn them to coat all over. Then dip in the flour-and-cracker-meal mixture and shake off any excess.
In a skillet, heat the oil over medium heat and fry each steak inidividually for about 2 minutes on each side, until the crust is golden brown.
Transfer to a serving platter, and serve with a wedge of lemon.