Breaded Steak Bistec Empanizado
Crispy, flavorful, and irresistibly golden, Breaded Steak Bistec Empanizado is a classic Latin American dish that transforms tenderized beef round steaks into a savory masterpiece. Marinated with a zesty combination of lime juice, garlic powder, and spices, these steaks are then coated in a triple-layer breading of flour, egg wash, and crunchy breadcrumbs for the ultimate crispy texture. Shallow-fried to perfection in sizzling vegetable oil, each bite delivers a satisfying crunch followed by juicy, well-seasoned beef. Ready in just 40 minutes, this recipe pairs beautifully with traditional sides like fluffy white rice, creamy black beans, and caramelized fried plantains. Whether you're recreating an authentic Latin home-cooked meal or treating your family to something special, this Bistec Empanizado is a showstopper!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Beef round steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Lime juice
- 2 large Eggs
- 2 tablespoons Whole milk
- 2 cups Breadcrumbs
- 1 cup All-purpose flour
- 2 cups (for frying) Vegetable oil
Instructions
Place the beef steaks between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch thick.
Season both sides of the steaks with salt, black pepper, garlic powder, and lime juice. Let them marinate for 10 minutes while preparing the breading station.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and whole milk. In the third bowl, spread the breadcrumbs.
Dredge each steak in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's fully coated. Finally, press the steak into the breadcrumbs, making sure the entire surface is well covered. Repeat with all steaks.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Use enough oil to submerge the steaks halfway.
Carefully place one to two breaded steaks in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as it will lower the oil temperature.
Using tongs, remove the steaks from the oil and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining steaks.
Serve the Bistec Empanizado warm with white rice, black beans, and fried sweet plantains for a traditional Latin American meal.
Nutrition Facts
Calories |
5230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.0 g | 572% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 269.2 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 6336 mg | 275% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 260 mg | 20% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
