Deep Fried: Chicken Fried Steak Cuban Style | Submitted By: ROXIEEBD
4 (4 ounce) cube steaks2 eggs3 cups dry bread crumbs1 tablespoon dried oregano1 teaspoon ground cuminsalt and pepper to taste1 lemon, sliced2 cups vegetable oil for fryingIn a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture. In a large, deep skillet, heat 1inch oil over medium high heat. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices. Amount Per Serving Calories: 578 | Total Fat: 24.1g | Cholesterol: 134mg Powered by ESHA Nutrient Database
Chicken Fried Steak Cuban StyleServings Per Recipe: 4
Amount Per Serving
Calories: 578
Total Fat: 24.1gCholesterol: 134mgSodium: 763mgTotal Carbs: 62.9g Dietary Fiber: 3.7gProtein: 27.7g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Reviewed on Sep. 12, 2005 by Marie G 
Being Cuban, I grew up on "bistec empanizado," but my family's recipe is slightly different from this one. I omit the cumin (which I am not fond of) and the oregano, and substite garlic powder for those seasonings. I sprinkle the steaks liberally with lemon and garlic powder before cooking for best taste. This is the way my grandpa used to make them, and it is the recipe I still swear by, with white rice, black beans, fried plantains and yuca con mojo (cassava root salted and boiled and served with a warm dressing of olive oil, lemon, garlic and onion). Was this review helpful? [ YES ] 41 users found this review helpful Being Cuban, I grew up on "bistec empanizado," but my family's recipe is slightly different... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
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