Bistec Empanizado (Breaded Steak)

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Making a good Bistec Empanizado (Breaded Steak) is not hard, it just takes a little love. If you pick a good cut of meat, tenderize it, marinate it, bread it with good ingredients and lightly fry them with care, it will melt in your mouth.

Author: Danny Gutierrez

Recipe type: Meat

Cuisine: Cuban

Serves: 4

Ingredients

Steak

1½ lb Palomilla Steak (Top Beef Loin Sirloin) or similar cut, sliced thin & tenderized
Goya Adobo Seasoning
Salt & Pepper
Lemon Juice

Egg wash

3 eggs
Splash of Milk
Salt & Pepper

Sauteed Onions

1 Onion, sliced thin

Breading & oil for frying

2 - 3 cups of Vigo Italian Style Bread Crumbs with Romano Cheese
2 - 3 cups of Canola or Vegetable Oil

Instructions

Tenderize and marinate steak

Place each steak on cutting board, cover with plastic and tenderize with meat tenderizer.
Season both sides of each steak with salt, pepper, Adobo seasoning and a few splashes of lemon juice.
Spread juice & seasoning all over with backside of a spoon.
Let steaks marinate a few minutes.

Prepare breading station

In a bowl, add eggs, splash of milk, salt & pepper. Beat egg mixture till smooth.
On a large plate or bowl, add the bread crumbs.
You will need one more large plate to lay steaks once you have breaded them.
Place plates in the following order - marinated steaks, egg wash, bread crumbs, and finished plate (empty one).

Bread steaks

Dip one steak at a time into the egg wash and make sure to totally cover all areas of steak.
Then put the steak in your bread crumbs and bread both sides evenly.
Place breaded steaks on a plate and continue till all steaks are breaded.

Fry onions

In a large frying pan (or deep fryer), pour in enough oil to cover steaks and heat on medium heat.
When oil is hot, add onions in the hot oil and fry till tender.
Remove onions from oil and set aside.

Fry steaks

Add one steak at a time and cook till golden brown, usually 2 - 3 minutes per side.
Flip and cook other side till golden brown.
When done, remove steak from frying pan and place on plate with paper towels to soak up excess oil.
Continue frying the other steaks till done with all.
Serve immediately with your favorite sides.

Notes

You can get these steaks sliced already by your butcher (easiest way) or you can buy a large piece of meat and slice it yourself (cheapest way).

Recommendation: Tenderize all your steaks before breading.
You can use a tougher cut of meat as long as you tenderize it before breading.

This recipe was created using Top Round London Broil which we sliced and tenderized. Steaks came out really tender and tasty.

Inspired by the dish my Abuela Mima used to make often.