Cuban egg-breaded steak – en.Kung-Food

Call it what you want — country fried steak, Cuban egg-breaded steak or even the more highfalutin Milanese. Regardless, the idea that a thin, tender steak is lusciously coated in breadcrumbs and fried to a perfect, golden crisp is something that transcends cultures, one of life’s simple pleasures. So it’s not surprising Latin cuisine has it’s own take on it — the bistec empanizado, or Cuban egg-breaded steak as some call it. A quintessential comfort dish, there are a few keys to making this the Latin way. First off, forget traditional breadcrumbs. Instead a classic bistec empanizado uses cracker meal made of ground Cuban or soda crackers, which are seasoned with oregano and cumin, that classic spice combination. Just as important — and one of the key distinctions between the Latin version and most others — is making time to marinate the steaks in lots of garlic and citrus juices.

INGREDIENTS 6 thin steaks 6 thin slices of Swiss cheese 6 thin slices of ham 1 whole lemon, juiced 1 whole recipe of sofrito

salt, onion, garlic powder to taste


Follow instructions for breaded steak, prepare basic sofrito. When ready to serve, place slice of ham on top of each steak and then a slice of cheese on top of ham. Place steaks in a baking dish, place 2 spoonfuls of sofrito mixture over every steak. Bake at 350°F (175°C) until cheese melts. Serve egg-breaded steak with salad, red beans or rice.