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Chicken Fried Steak Cuban Style

SUBMITTED BY: ROXIEEBD

"Delicious and tasty chicken fried steaks with a zesty Latin touch."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 steaks
    
About  scaling  and  conversions

INGREDIENTS

  • 4 (4 ounce) cube steaks
  • 2 eggs
  • 3 cups dry bread crumbs
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 lemon, sliced
  • 2 cups vegetable oil for frying

DIRECTIONS

  1. In 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.
  2. In a large, deep skillet, heat 1inch oil over medium high heat.
  3. 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by Navy_Mommy
This recipe is great. I love chicken friend steak, but this is the first time I have ever attempted to make it myself. The spices in the breading mixture added a nice background taste, but they were not over powering. The thing I really loved is the slight lemon flavor the garnish gave. We ended up topping ours with fresh squeezed lemon we liked it so much. The only thing I would change is, the recipe made way too much breading mixture. I would cut that in half.

14 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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).

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by LESLIE M.
Love this recipe. My husband and I both love cuban food. This is wonderful. A little bland by itself however, but to liven it up I added a topping of...can of diced tomatoes with (mild or reg) green chilies, packet of Sazon seasoning, some chopped onion, minced garlic, oregano and some corn starch to thicken. Makes a wonderful topping for the steak. Also served with yellow rice, black beans and corn. Delicious meal! A hit everytime! Roxie, Thanks so much for submitting this recipe!

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 578

  • Total Fat: 24.1g
  • Cholesterol: 134mg
  • Sodium: 763mg
  • Total Carbs: 62.9g
  •     Dietary Fiber: 3.7g
  • Protein: 27.7g

VIEW DETAILED NUTRITION

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