Bistec Empanizado
Crispy pan-fried breaded beef cutlets with a golden crust and tender interior—a Cuban classic that's ready in under 25 minutes. Serve with lime wedges and your favorite rice and beans.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb beef cutlets (thin-sliced round or sirloin)
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup panko breadcrumbs
- 3 tablespoons olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the beef cutlets on a cutting board and pat them dry with paper towels on both sides, so they cook evenly and brown properly.
- 2
Sprinkle salt and pepper over both sides of each cutlet, then place them in a single layer on a clean plate.
- 3
Pour the flour into a shallow bowl (a soup bowl works well), the panko breadcrumbs into a second shallow bowl, and crack the eggs into a third shallow bowl and whisk them with a fork until the yolk and white are fully mixed.
- 4
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds—the oil should be very hot but not smoking.
- 5
Take one cutlet and press both sides into the flour bowl, coating completely, then tap off the excess flour back into the bowl.
- 6
Dip the floured cutlet into the egg bowl, coating both sides thoroughly, then let excess egg drip back into the bowl.
- 7
Press the egg-coated cutlet onto the panko in the third bowl, pressing gently so the breadcrumbs stick, then flip it and coat the other side the same way.
- 8
Carefully slide the breaded cutlet into the hot oil; it should sizzle loudly on contact, a sign the pan is at the right temperature.
- 9
Cook the first cutlet without moving it for 3 minutes, until the bottom is golden-brown (the color of warm honey) and releases easily from the pan.
- 10
Flip the cutlet with tongs or a spatula and cook the other side for 3 minutes, until it is also golden-brown and the meat feels firm when gently pressed.
- 11
Transfer the cooked cutlet to a clean plate lined with paper towels to drain off excess oil.
- 12
Repeat the flour, egg, and breadcrumb coating steps (steps 5–7) with the second cutlet and cook it in the same skillet for 3 minutes per side, until golden-brown.
- 13
Transfer the second cutlet to the plate with the first one and let both rest for 2 minutes before serving.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- 3 shallow bowls (soup bowls work well)
- fork
- paper towels
- cutting board
- kitchen tongs or slotted spatula
- plate
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