Milanesa Cuban Chicken Fried Steak
Crispy, golden, and bursting with bold Cuban-inspired flavors, Milanesa Cuban Chicken Fried Steak is a delightful twist on a classic comfort food. This recipe features tender, thinly sliced beef steaks marinated in garlic and lime juice to infuse a tangy, aromatic depth of flavor. Coated in a perfectly seasoned breadcrumb mixture with hints of paprika and cumin, the steaks are fried to a satisfying crunch. With just 15 minutes of cooking time, this easy-to-make dish is ideal for busy weeknights or casual gatherings. Serve it hot with a sprinkle of fresh parsley and a squeeze of lime for a zesty finishing touch that’s sure to impress. Whether paired with rice, salad, or plantains, this Cuban-style fried steak is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Beef steak (thinly sliced, such as top round or sirloin)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 large Eggs
- 1 cup All-purpose flour
- 2 cups Bread crumbs (Panko or regular)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground cumin
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Place the thinly sliced steaks between two sheets of plastic wrap or parchment paper. Pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the minced garlic and lime juice. Add the steak pieces and marinate them for at least 15 minutes while preparing the other ingredients.
Set up a breading station with three separate bowls. In the first, add the all-purpose flour. In the second, beat the eggs with a pinch of salt. In the third, combine the bread crumbs, paprika, ground cumin, and the remaining salt and black pepper.
Remove the steaks from the marinade and allow any excess to drip off. Dredge each piece in the flour, shaking off the excess, then dip in the beaten eggs, and finally coat thoroughly in the seasoned breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 350°F when ready for frying. Test with a small breadcrumb; it should sizzle immediately.
Fry the breaded steaks in batches to avoid overcrowding the pan. Cook each side for 3-4 minutes, or until golden brown and crispy. Use tongs to carefully flip the steaks.
Transfer the fried steaks to a paper towel-lined plate to drain any excess oil.
Garnish with freshly chopped parsley and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 282 mg | 6% | |
*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.
