Bistec Empanizado
Breaded steak. A very popular 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 cutlet dishes, has roots in European techniques, particularly from Austria (Wiener Schnitzel) and Italy (Cotoletta alla Milanese). These techniques were brought to Latin America during periods of immigration, where they were adapted using local ingredients and flavors to create unique regional variations.
Bistec Empanizado is a staple dish in many Latin American households, often served as a comforting and hearty meal. It represents resourcefulness and the ability to create a delicious meal with relatively inexpensive ingredients.
Family Meal
Bistec Empanizado is often prepared for family meals, particularly on weekends. It's a dish that brings people together around the table.
Variations Reflect Regional Identity
Each Latin American country, and even individual families, may have their own unique twist on Bistec Empanizado, using different spices, marinades, or serving accompaniments, showcasing regional culinary identity.
Celebrations
While an everyday dish, it can also be served during special occasions and celebrations, paired with festive sides.
Bistec Empanizado offers a savory and satisfying flavor profile. The crispy breading contrasts beautifully with the tender steak, creating a delightful textural experience.
The core flavor comes from the steak itself, usually thinly sliced beef. The breading, typically made from breadcrumbs seasoned with garlic powder, onion powder, paprika, salt, and pepper, adds a crispy, savory crust. Some variations include adding herbs like oregano or parsley. Often, the steak is marinated beforehand in a combination of citrus juices (like lime or sour orange), garlic, and spices, which infuses the meat with a vibrant and tangy flavor.
Tenderizing the Steak
Pounding the steak thinly helps to tenderize it and allows it to cook quickly and evenly. Use a meat mallet to pound the steak to a uniform thickness.
Proper Breading Technique
Use a three-step breading process: first dredge the steak in flour, then dip it in beaten eggs, and finally coat it generously with seasoned breadcrumbs. This ensures a well-adhered and crispy crust.
Don't overcrowd the pan
Cook the steak in batches, ensuring not to overcrowd the pan. Overcrowding lowers the oil temperature and results in a soggy breading.
Temperature is Key
Maintain a consistent oil temperature for even browning. If the oil is not hot enough, the steak will absorb too much oil and become greasy. If it's too hot, the breading will burn before the steak is cooked through.
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