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Bistec Empanizado

Bistec Empanizado
Bistec Empanizado

I have always been a dreamer, a planner, and very impatient. I plan things way ahead and sit and imagine how they would play out. My grandmother would say, "No cuentes los pollitos antes de nacer" (Don't count your chicks before they hatch), basically encouraging me to live in the moment.

Bistec empanizado (breaded steak) was my dad's favorite lunch from grandma (his mother-in-law), especially because she made lots and lots of fries to go with it.

This recipe yields 4 portions.


4 Sirloin Steaks

2 egg whites (beaten)

4 tablespoons of AP flour

4 tablespoons of butter

Half a baguette bread (toasted)

Salt and Pepper to taste

1/2 cup of orange juice

1 Lemon (juiced)

1 Lime (juiced)

2 tablespoons of Cilantro (chopped)


  1. Marinate the steaks overnight with orange, lemon, and lime juice.

  2. Grind the bread with a cheese grater, season with salt, pepper, and cilantro. Dry the steaks with kitchen paper towels and season with salt and pepper.

  3. Set up an assembly line with one plate for flour, one for egg, and one for breadcrumbs.

  4. Dip the beef into the flour, then the egg, and then the breadcrumbs. Fry in a pan with a tablespoon of butter.

  5. Serve with fries and salad.



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