Potential Kitchen Disaster of the Day

A whole week and no PKDs?! What the hell is wrong with me? I must have been really busy(HAHAHAHA). Oh, well. None of that matters. Because today, I have decided to give you fantastic fuckers one of my most favorite recipes!

Bistec Empanizado or Breaded Steak is a Cuban dish that is sort of similar to chicken fried steak. Only better. Because it’s Cuban(like me). It is made using cube steak, which is top round or top sirloin that’s been tenderized by beating the shit out of it with a meat mallet(dirty!).

This is how you’ll see it in the supermarket. But please, feel free to beat your own meat should the mood strike you.

Also, traditional Cuban recipes call for galleta crumbs. Galleta crumbs are basically cracker crumbs. You can make your own by putting crackers in a zipper bag and crushing them with a rolling-pin. Try to get them as fine as you can.

Breaded Steak (Bistec Empanizado):

4 steaks (1/4 inch thick)
1/2 cup onion, chopped
1 tbsp fresh garlic, minced
1/4 cup sour orange juice
1/4 tsp salt
4 eggs, beaten well
1 cup finely ground crackers, salt to taste
1/2 onion, sliced into rings
Olive oil

1 – Place steaks in large bowl. Sprinkle steaks with chopped onion, garlic, orange juice and salt. Rub garlic into meat. Cover bowl and marinate for a few hours in the refrigerator.

2 – Remove steaks from bowl and brush off onion pieces. Dip each steak into the egg, making sure it’s fully coated. Dip the steak into the crackers, making sure that the ground crackers completely cover the steak. Fry the steaks in cooking oil on medium heat until golden brown and well done(make sure the oil is shimmering and hot before putting steaks in). Garnish with sliced onions and a wedge of lime.

If you wanted to use lime juice instead of sour orange juice, that would be delicious as well. Putting a little sofrito into the marinade probably wouldn’t hurt either. I strongly suggest trying to use cracker crumbs. I’ve used regular breadcrumbs and it was still very tasty, but the texture was different.

When pan frying anything you MUST wait for the oil to get HOT! If you put your food in before the oil is hot enough you are going to get an oily, gross tasting mess. Not only that, it’ll look like the loose skin hanging from Mr. Stoma’s ball sack. Is that what you want? IS IT?!

Enjoy biznotchezzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz


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