Cuban Bistec empanizado is a delicious breaded steak that levels up any meal. This classic dish in Ciban cuisine is loved for its crispy coating and seasoned steak.
What is Cuban bistec empanizado?
Bistec empanizado is breaded and pan fried bistec de palomilla. It's a beef steak that is a staple in just about every Cuban restaurant. This Cuban dish is normally enjoyed for lunch or dinner. It's a thin steak usually made of top round or sirloin that has been breaded and pan fried to a crisp
Equipment needed for this cuban steak
What do you serve with this breaded steak?
A meat mallet and a large frying pan
My favorite way to eat this is with a big side of Cuban white rice. I also love this steak with congri. Some people love serving this cuban steak with a big serving of french fries. Other side dish options are yuca fries, yuca con mojo, black beans and avocado salad.
Ingredients needed for this cuban breaded steak
- Thin top sirloin steaks
- ground cracker meal
- large eggs
- all purpose flour
- salt and black pepper
- garlic powder
- sour orange
- vegetable oil or corn oil for frying
- Lime wedges
Instructions to make this breaded beef steak
Lay your steaks flat on a cutting board and cover with plastic wrap or wax papper. Flatten your steaks using a meat tenderizer or mallet then place the steaks in a casserole dish.
Add the juice from the sour orange garlic, salt, pepper into the casserole dish. Coat on all sides, cover the dish with plastic wrap and marinade in the refrigerator for 30 minutes.
Set up your dredging station. In a medium bowl, beat your eggs. Place your cracker meal in a large plate and in a separate dish place your flour.
Remove the steak from the marinade and try to shake off as much excess of the marinade as possible, then place the steak in the flour. Make sure it’s well coated on all sides of the steaks.
From the all purpose flour, move the steak over to the egg mixture. Flip the steak to make sure all sides are coated with the beaten eggs.
Once coated lift the steak and place it in the cracker meal bowl. Make sure all sides are covered in cracker meal. Gently press the cracker meal into the steak to ensure a good crust.
Place the breaded steaks on a sheet pan, cover and place in the refrigerator for 30 minutes.
In a frying pan, add the vegetable oil and set to medium high heat. Once it reaches 350° you can add in your steak. Allow to cook for 2 min on each side or until golden and crisp.
Remove the steak from the heat and place on a plate or large baking sheet lined with paper towels.
Sprinkle with sea salt and serve immediately with a lime wedge.
Variations and substitutions
Cant find cracker meal? You can place 2 cups of soda crackers in a food processor and pulse until a fine crumble or use regular bread crumbs instead.
Don't like beef? Swap out the steak with a butterflied and flattened chicken cutlets instead.
Don't have sour orange? You can combine one part orange juice with one part lime juice.
I like keeping this dish simple and it's how my dad made it growing up. However, if you want to give the steak and extra zing, swap the sour orange for cuban mojo marinade or sprinkle in some sazon completa.
Don't have a meat mallet? Give the steaks a good whack with a rolling pin.
Storage for this breaded bistec de palomilla
Place your leftover breaded this steak over paper towel inside an airtight container. Place the air tight container in your refrigerator for upto 3 days. To reheat, use a toast oven or oven.
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Cuban Bistec Empanizado
Ingredients
- 2 Palomilla steaks
- 6 oz of cracker meal
- ½ cup of all purpose flour
- 2 eggs
- ¼ cup of sour orange
- 2 teaspoons of garlic powder
- Salt and black pepper to taste to taste
- ¼ cup of vegetable oil for frying
Instructions
- Lay your steaks flat on a cutting board and cover with plastic wrap or wax papper. Flatten your steaks using a meat tenderizer or mallet then place the steaks in a casserole dish.
- Add the juice from the sour orange garlic, salt, pepper into the casserole dish. Coat on all sides, cover the dish with plastic wrap and marinade in the refrigerator for 30 minutes.
- Set up your dredging station. In a medium bowl, beat your eggs. Place your cracker meal in a large plate and in a separate dish place your flour.
- Remove the steak from the marinade and try to shake off as much excess of the marinade as possible, then place the steak in the flour. Make sure it’s well coated on all sides of the steaks.
- From the all purpose flour, move the steak over to the egg mixture. Flip the steak to make sure all sides are coated with the beaten eggs.
- Once coated lift the steak and place it in the cracker meal bowl. Make sure all sides are covered in cracker meal. Gently press the cracker meal into the steak to ensure a good crust.
- Place the breaded steaks on a sheet pan, cover and place in the refrigerator for 30 minutes.
- In a frying pan, add the vegetable oil and set to medium high heat. Once it reaches 350° you can add in your steak. Allow to cook for 2 min on each side or until golden and crisp.
- Remove the steak from the heat and place on a plate or large baking sheet lined with paper towels to drain any excess oil
- Serve immediately with a lime wedge.
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