Bistec Empanizado (Breaded Cubed Steak)

We got some Earth shaking news the other day.  News that gives me all kinds of conflicting feelings of excitement and dread.

We found out that we will soon be hearing the pittter patter of little feet.

Don’t get excited….it’s the sound of 28 – 32 little feet to be exact.

We found out that Girlie is expecting 7 – 8 puppies in 2 -3 weeks.  Know anyone that would like a lab puppy in the Tulsa Metro Area let me know.

Once that news sunk in I decided I needed some comfort food and I though some breaded fried meat would do the trick.

Every country has it’s own version of certain dishes, in Puerto Rico we have our own version of chicken fried steak.  Bistec empanizado translate to breaded steak and it’s “delicioso”!   I hadn’t had “bistec empanizado” in years, I would dare say since I left Puerto Rico in 1999, crazy!   Holy cow….that’s ten years!  I can’t believe it’s been 10 years since I left PR.

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, because you won’t get the same crispy crust with anything else, trust me, and it’s all about the crust.  Oh and don’t tell anyone that I like to dip my “bistec empanizado” in ketchup….it’s kind of embarrassing.

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

Place an entire sleeve of crackers into a food processor and pulse until finely ground.

Set up a dredging station, beaten eggs in one plate, cracker meal in another and your steaks.

Dredge steak in beaten eggs and then cracker meal.

Fry steak in hot oil at medium low heat.

Fry until both sides are gold brown and the steak is well done.

Drain steak in a paper towel lined plate,  you may also want to pat the top of the steak with a paper towel.

Serve right away with a side of white rice and beans.  At least that is how I like mine.  If I had some yellow plantains I would have add those to my plate too.

Now if you don’t mind I need to go and pick out some puppy names.

Print Recipe

Bistec Empanizado (Breaded Cube Steak)

• 1 onion (chopped)
• 1/4 cup lime or sour orange
• 1 Tbs white vinegar
• 3 Tbs olive oil
• 3 fresh garlic cloves (minced)
• 1 Tbs Adobo seasoning
• 4 cube steaks
• 4 eggs, beaten
• 1 sleeve of unsalted or lightly salted soda crackers
• Vegetable oil

Combine onion, garlic, juice, vinegar, Adobo and olive oil in bowl and whisk together.  Sprinkle the steaks with salt, place steaks in 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 on the heat to medium low. Beat eggs in a shallow bowl, spread cracker meal in plate, dredge steak in eggs and then in cracker meal until completely coated on both sides.  Fry in skillet until steak is golden brown and well done.

Drain in paper towel lined plate and serve.

Tagged as: bistec, breaded, empanadizado, steak