Ingredients with Measurements:
- 4 thin-cut beef steaks (about 4 oz each)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- 3 shallow dishes
- Large skillet
Step-by-step instructions:
1. Place the beef steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the breadcrumbs.
5. Dip each steak into the flour mixture, shaking off any excess.
6. Dip the steak into the beaten eggs, making sure it is completely coated.
7. Finally, coat the steak with the breadcrumbs, pressing the breadcrumbs onto the steak to make sure they stick.
8. Repeat with the remaining steaks.
9. Heat the vegetable oil in a large skillet over medium-high heat.
10. Once the oil is hot, add the breaded steaks to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
11. Remove the steaks from the skillet and place them on a paper towel-lined plate to drain any excess oil.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 34g
Protein: 28g
Substitutions for ingredients:
- Instead of beef steaks, you can use pork or chicken cutlets.
- You can use seasoned breadcrumbs instead of plain breadcrumbs.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Serve with a side of mashed potatoes and gravy.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure the oil is hot before adding the breaded steaks to the skillet to ensure a crispy crust.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- If the breadcrumbs are not sticking to the steaks, try pressing them onto the steak with the back of a spoon.
Storage instructions:
Store any leftover breaded steaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the breaded steaks on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the breaded steaks on a platter with a side of roasted vegetables and a sprinkle of chopped parsley.
Garnishes:
Garnish with a lemon wedge or a sprinkle of chopped fresh herbs.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the breading is falling off the steaks, try patting the steaks dry with a paper towel before breading them.
Food safety advice:
Make sure the steaks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Bistec empanizado is a popular dish in Latin American cuisine, particularly in countries such as Cuba and the Dominican Republic.
Flavor profiles:
The breaded steak is crispy on the outside and tender on the inside, with a savory and slightly spicy flavor.
Serving suggestions:
Serve hot with a side of mashed potatoes and gravy or a side salad for a complete meal.
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Region: Cuban