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Bistec Empanizado (Breaded Fried Cube Steak)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

Every country has its own version of certain dishes. In Puerto Rico, we have our own version of chicken fried steak. Bistec empanizado translates into breaded steak, and it’s “delicioso!”

The key to this “chicken fried steak” is that instead of using flour or bread crumbs for the breading, you use ground soda crackers. Ground soda crackers are a must!

Ingredients

  • 1 whole Onion, Chopped
  • 3 cloves Garlic, Minced
  • ¼ cups Fresh Orange Juice
  • 1 Tablespoon White Vinegar
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Adobo Seasoning (found In The Latin Section Of Your Local Grocer)
  • 4 whole Cubed Steaks
  • 4 whole Eggs
  • Vegetable Oil, For Frying
  • 1 package (about 4 Oz. Sleeve) Unsalted Or Hint Of Salt Soda Crackers

Preparation

Combine onion, garlic, juice, vinegar, adobo seasoning and olive oil in a bowl and whisk together. Sprinkle the steaks with salt and place the steaks in the marinade, giving them a good rub. Marinate overnight.

Place crackers into a food processor and pulse until finely ground. Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn the heat to medium low. Beat eggs in a shallow bowl and spread cracker meal in a plate. Dredge steak in the eggs and then in the cracker meal until completely coated on both sides. Fry in the skillet until steak is golden brown and well done.

Drain in a paper-towel-lined plate and serve.

6 Comments

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BennMary on 4.27.2010

My family loved this, especially my two girls!

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ajane on 4.20.2010

Loved this dish! Made it last night for dinner, so yummy!

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The Noshery on 3.31.2010

Mangiodasola: You are totally right! Thanks for pointing it out. Disparatera al fin! :D

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mangiodasola on 3.31.2010

Si no me equivoco, este plato se llama “bistec empanizado” no “empanadizado”. De todos modos, se ve muy rico.

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dbeasleywi on 3.31.2010

I grew up in Florida with a Cuban maid who always made this for us and taught my mom how to make it. Now that I live in Wisconsin I’m forced to buy Badia spices and adobo whenever I’m “home” to make Cuban food on my own. This looks fabulous, and I’ll make it over Easter weekend when my dad is here from Florida — he doesn’t get much Cuban home cooking now that my mom has passed away. THANKS!

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BennMary on 5.24.2010

I have made these two times and my family loves them!

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