Mexican cuisine · Meat & Kebab

Bistec Empanizado

Thin, pounded beef steaks fried golden in breadcrumbs, served with lettuce and lemon.

Ingredients · for 4 servings

• 8 thin beef steaks (about 100 g each)
• 2 eggs
• 150 g breadcrumbs
• 80 g flour
• 1 tsp dried oregano
• 1 head lettuce
• 2 lemons
• 1 red onion
• 150 ml oil
• Salt, pepper

Instructions

1. Pound the steaks between two layers of plastic wrap to about 5 mm thick, season on both sides with salt and pepper and let rest for 10 min.
2. Set out flour, beaten eggs, and breadcrumbs mixed with oregano on three flat plates.
3. Dip each steak first lightly in flour, then in the egg, and finally press firmly into the breadcrumbs so the coating holds.
4. Heat the oil in a wide pan to 170 °C — a breadcrumb should sizzle immediately — and fry the steaks one at a time for 2 min per side until golden.
5. Drain the finished steaks on paper towels and keep warm in the oven at 80 °C while the rest fry.
6. Tear the lettuce, dress with very thin onion rings, salt and the juice of one lemon, and arrange next to the steaks with the second lemon cut into wedges.