Bistec empanizado is a deliciously satisfying Cuban version of chicken fried steak, featuring a tangy marinade and a crunchy cracker crumb coating.
I absolutely love Cuban food. There are an abundance of Cuban restaurants in New Jersey, so luckily, I can usually indulge my cravings for delicious treats, like bistec empanizado. Bistec empanizado is a super thin, breaded steak that’s marinated in a tangy marinade, then coated with cracker crumbs, and fried to golden perfection. It’s a deliciously satisfying Cuban version of chicken fried steak, and one of my favorite things to order at Cuban restaurants. Make it today and you’ll understand why.
Serves 4
1/4 cup olive oil
1/4 cup sour orange juice (Substitute 2 parts orange, 1 part lemon, 1 part lime juice)
2 tablespoons vinegar
1 garlic clove, minced
1 teaspoon adobo seasoning
1/4 teaspoon dried oregano
1 1/2 pounds thinly sliced sirloin steak (about 5 ounces per serving)
1 cup all-purpose flour
2 egg whites, beaten
1 cup unsalted or lightly salted soda crackers, pulverized
2 teaspoons garlic powder
1/2 teaspoon salt
Canola oil, for frying
Combine the olive oil, sour orange juice, 2 vinegar, garlic clove, adobo and oregano in a non-reactive container. Add the steak (it should be about a 1/4 inch thick; if not, use a meat mallet to thin it out), then cover with plastic wrap and marinate for at least 4 hours, or up to 24 hours.
Add the crackers, garlic powder and salt in a food processor and pulse until the crackers are completely pulverized.
Dredge the steaks in flour, then egg whites, then the seasoned cracker crumbs.
Heat about 1/2″ of canola oil in a frying pan to medium heat. Fry the bistec empanizado for 3-4 minutes per side, until golden brown and cooked through.
Drain on a paper towel, and serve hot with white rice and Cuban black beans.
Bistec Empanizado (Cuban Breaded Steak)
Ingredients
- 1/4 cup olive oil
- 1/4 cup sour orange juice Substitute 2 parts orange, 1 part lemon, 1 part lime juice
- 2 tablespoons vinegar
- 1 garlic clove minced
- 1 teaspoon adobo seasoning
- 1/4 teaspoon dried oregano
- 1 1/2 pounds thinly sliced sirloin steak about 6 ounces per serving
- 1 cup all-purpose flour
- 2 egg whites beaten
- 1 cup unsalted or lightly salted soda crackers pulverized
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- Canola oil for frying
Instructions
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Combine the olive oil, sour orange juice, 2 vinegar, garlic clove, adobo and oregano in a non-reactive container.
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Add the steak (it should be about a 1/4 inch thick; if not, use a meat mallet to pound it thin), then cover with plastic wrap and marinate for at least 4 hours, or up to 24 hours.
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Add the crackers, garlic powder and salt in a food processor and pulse until the crackers are completely pulverized. Pour the seasoned cracker crumbs onto a plate.
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Dredge the steaks in flour, then egg whites, then the seasoned cracker crumbs.
-
Heat about 1/2" of canola oil in a frying pan to medium heat.
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Fry the bistec empanizado for 3-4 minutes per side, until golden brown and cooked through.
-
Drain on a paper towel, and serve hot with white rice and Cuban black beans.
12 Responses
Esta receta está sabrosa eso sà es mejor que usen galletas Ritz para mejor sabor asà lo hacia mi abuelita. A mi esposo le fascina este plato.
En Puerto Rico es muy tipico. Cuando ya está lista la carné le roxiamos limón a la carne para acentuar el sabor de la carne.
Taste like my favorite Cuban restaurant breaded steak. This recipe has been a blessing especially during this quarantine! Thank you!!
Gracias!
So i had to use my hands for a lot of the prep like beating the meat to desired thickness(only got to about 1/2″ but worked perfectly), and crushing the soda crackers. Everything worked out perfectly. I fudged the numbers on some of the ingredients that I most preferred. I made this dinner for my father who is Cuban and he LOVED the steak and the Maduros as well. Said it was better than the restaurants that we both love for their breaded steak and the homemade maduros. Thanks for the recipe, I wouldnt have known where to start otherwise!
Thank you!
Would this be the same recipe if I switched it with chicken for cuban pollo empanizado? If so, how do i get the chicken breast flat like the restaurants do?
Yes you can. You can buy the chicken cutlets already pounded out, or you can use a meat mallet to flatten a regular chicken breast.
Once again another great recipe! I literally have dinner planned for the whole week with a few of your amazing recipes. I just finished cooking and after the first steak was made I ate it before the rest were done. Marinating with the sour orange really gives great flavor. I usually squeeze lime on my breaded steak, but didn’t have to with your recipe. The flavor was already there. Thanks for another amazing recipe! I look forward to many more.
Thank you Crystal! I’m so happy you’re loving the recipes!
Do you know why my breading is coming out soggy?
You have to make sure your oil is at 350F. When it’s too cold it will become soggy.
Thank you!! Delicious and great detail on the recipe and cooking process