Bistec Empanizado (Cuban Breaded Steak)
Updated: Oct 20
It is almost September, and I am nearing one year of residence in Tennesse (wow!). These last few months have been a whirlwind. Between starting a new job, finally getting to move in with my husband, and buying a house, life has seldom slowed down. But the onset of Fall brings wonderful things, and this time it has brought a small spot of peace and quiet in an otherwise crazy life. Today, I want to share with you a recipe that I learned from my mother. When I was little, this was one of our “tag team” recipes. When you have to bread meat, it is a good idea to have a ‘little helper’ to be the dry hands or the wet hands, depending on your preference. It’s not only a great bonding experience, it’s also a good first lesson on working with raw meat (which, let’s face it, can be pretty off-putting at first).
Growing up, I was a little confused by the term “steak.” You see, in our household, steak was a very thin slice of meat, well-seasoned, and well-done. Imagine my surprise when I encountered the barely-seasoned, thick-cut steak that is the American standard. Where were the garlic, the onions – why was the meat so thick? Wait, people actually eat this stuff RAW (to me, ‘pink’ was raw)?! Needless to say, I have come a long way in my steak eating adventures. And, yes, now I will also eat medium-well steaks.
But, let me take you on a little trip to our Cuban home, where breaded and fried Cuban steak was the ultimate ‘treat’ meal. It’s an aroma that inundates the house – you know it as soon as you walk in. As a kid, the smell of ‘Bistec Empanizado’ triggered an instant run-to-the-kitchen-just-to-verify. It was glorious. To this day, I’ve never met a person who didn’t love this dish (save a few vegetarians who, to be fair, have never tried it). It is a staple at Cuban restaurants, and it is a traditional dish in Cuban homes.