Breaded steak is the direct translation of bistec empanizado. Whenever I go eat at a Cuban restaurant, I am always torn between ordering one these as my entrée or a bistec de palomilla (a pan seared piece of steak which was marinade with mojo). To be honest with you, when I go back home I always try to go eat at a Cuban restaurant at least twice just so I can order a bistec empanizado one time and a bistec de palomilla the second time.
Making these in my New York apartment is a rare treat. Anything fried is basically limited to when my wife goes on a work trip and I am left home alone with our dog, Deegan. My wife, Nilda, first of all is not big into fried food because “eso engorda” (that makes you fat) and second of all she hates the smell of fried food in the apartment. Also, it doesn’t help that we live in a “pre-war” building and the kitchen doesn’t have an exhaust. Therefore, making these takes a bit of prep work, and by that I don’t mean prepping the food. I must close the room and bathroom door, remove all the coats from the hallway, light up all the candles, plug in some air freshener’s and open every window in the apartment. But let me tell you about these “pre-war” windows. Opening them basically takes the strength of a hundred bulls and a gallon of oil. They are not on any tracks and when they are open, any slight movement will make them close shut, making a very loud bang. But it’s all worth it to mask the smell.
Bistec empanizado always reminds me of our family dinners on Sundays at my parents’ house. My Abuela Vivian would come over with fresh meat from Sedanos (Hispanic grocery store in Miami) and would bread them at our house while making her famous frijoles colorados (red beans, recipe to come). Those were the good old days before residency and the stress of adult hood really hit. Whenever my grandma calls me before I go visit, she always asks if I want frijoles negros (black beans) or frijoles colorados and I of course always say colorados with a side of bistec empanizado.
I hope you enjoy this little recipe from home and if you are watching your weight, please treat yourself with this meal on your cheat day!
Ingredients
- 1 ½ lbs Thinly sliced top sirloin steak
- 2 tbsp Salt
- 2 tbsp Garlic Powder
- 1 tsp Pepper
- ½ tsp Cumin
- 2 Eggs
- 1 cup Cracker meal You can use soda crackers and grind them in the food processor
- 1 cup Vegetable oil
- Lime wedges
- 1 bunch Parsley Optional
- 1 Onion Optional
Instructions
- Combine the salt, garlic powder, pepper, and cumin in a bowl. Seasons the steaks with the mixture.
- Beat the eggs in a bowl.
- Lay out the cracker meal on a plate. If you cannot find cracker meal, use a pack (about 20) soda crackers and grind in a food processor.
- Dip the steaks, one at a time, in the eggs to coat generously and then place on plate with the cracker meal to coat, patting each side to make sure there is an even amount of cracker meal on each side. Shake off the excess.
- In a frying pan, heat the oil over a medium-high heat.
- Fry the steaks on each side (about 2-3 minutes on each side) until they are golden brown.
- Place the steaks on a pan lined with paper towel to absorb the excess oil.
- Cut the onion and parsely and place on top of the steak to garnish. Serve along with a lime wedge.
