Bistec Empanizado
Breaded steak, a classic Cuban dish.
Nutrition Facts
* The % Daily Value (DV) 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.
Bistec Empanizado, like many breaded meat dishes, has roots in European culinary traditions, specifically the Wiener Schnitzel from Austria. European immigrants brought breading techniques to Cuba, where they were adapted using local ingredients and flavors.
Bistec Empanizado is a common and beloved dish in Cuban cuisine, often enjoyed as a comforting and satisfying meal. It's a staple in both home cooking and restaurants.
Family Meal Staple
Bistec Empanizado is frequently prepared for family meals, especially on weekends or special occasions. It's a dish that brings people together.
Restaurant Favorite
Most Cuban restaurants, both in Cuba and abroad, offer Bistec Empanizado on their menus. It's a popular choice for those seeking a taste of traditional Cuban food.
Adaptability
The dish is adaptable to different budgets and preferences, with variations in the cut of beef used and the specific spices included.
Bistec Empanizado offers a savory, crispy exterior contrasted with a tender, juicy interior, complemented by citrusy and garlicky notes.
The predominant flavor profile is savory, stemming from the beef, breadcrumbs, and often, the garlic and spices used in the marinade and breading. The breading provides a satisfying crunch. The marinade, which commonly includes lime or lemon juice, adds a bright, acidic counterpoint that cuts through the richness of the fried meat. Garlic and cumin are frequently used spices that contribute to the distinct Cuban flavor.
Tenderizing the Steak
Pounding the steak to a uniform thickness not only tenderizes the meat but also ensures even cooking. Use a meat mallet or the side of a heavy knife.
Marinating for Flavor
Marinating the steak in citrus juice, garlic, and spices for at least 30 minutes (or longer, up to a few hours) infuses it with flavor and further tenderizes the meat.
Proper Breading Technique
Use a three-step breading process: first coat the steak in flour, then dip it in beaten eggs, and finally coat it thoroughly with breadcrumbs. Ensure the breadcrumbs adhere well to the meat.
Frying at the Right Temperature
Fry the steak in hot oil (around 350°F or 175°C) to achieve a crispy, golden-brown crust without overcooking the meat. Avoid overcrowding the pan, as this will lower the oil temperature.
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