Recipes · Cooking tips · Techniques

Breaded Chicken Steak

Breaded Chicken Steak

This is a Cuban classic! Breaded Chicken Steak, called Bistec de Pollo Empanizado in Spanish. This dish requires just a bit of work, but once you get the hang of breading, it’s easy enough.

 

Serve the breaded chicken steak with rice and beans for a traditional take or with French fries for total indulgence. Either way, add a couple of lemon or lime wedges to the plate to make it perfect!

 

Want to try more breaded Cuban classics? Try this bistec empanizado or these breaded pork steaks. Enjoy!

 

 

Ingredients

2 large Chicken Breasts, (about 1½ lbs. boneless, skinless)

1 ½ tsp. Salt

1 ½ tsp. Garlic Powder

½ tsp. Onion Powder

¼ tsp. Black Pepper

¾ cup All Purpose Flour

¾ cup Cracker Meal or Plain Bread Crumbs

2 large Eggs, beaten

Canola Oil, for frying

 

 

Prepare the chicken for breading

Cut each chicken breast in half, lengthwise. Go all the way through to make two pieces.

 

Lay one or two pieces of the chicken on a cutting board and cover with plastic wrap. Pound each chicken breast using a meat mallet until they are about ¼ inch thick.

 

Take care not to pound too hard or the chicken may tear. Pound gently and consistently until the chicken breast is flattened. Repeat with the remaining pieces.

 

Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine. Sprinkle the chicken on both sides with about ½ of the seasoning mix.

 

 

Prepare a breading station

On a large baking sheet or a large piece of parchment paper; add the flour to one side and the cracker meal (or breadcrumbs) to the other.

 

Season the cracker meal with the remaining seasoning mix and stir with a fork to combine.

 

 

Bread the chicken steaks

  • Working with one piece of chicken at a time, coat it lightly with the flour.
  • Shake off the excess.
  • Next, dip the chicken in the egg mixture; make sure the chicken is evenly moist.
  • Now, place the chicken in the cracker meal, make sure there is an even coating, and press down gently to make it stick.
  • Shake off the excess and place the chicken on a pan or plate and repeat with the remaining pieces.
  • If you’re stacking the chicken, use a piece of parchment paper so the coating does not stick to itself and flake off.

 

Get step by step breading instructions with pictures.

 

Preheat the oven to warm, or to its lowest setting

 

Fry the breaded chicken steaks

Cover the bottom of a large, deep skillet with about a ¼ to ½ of an inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add 1 or 2 pieces of chicken (depending on the size) do not overcrowd the pan.

 

Fry the chicken breast for about 1-2 minutes per side, turn and repeat until golden brown (use tongs to turn the chicken so the breading does not flake off).

 

Remove the breaded chicken steak from the skillet and place it on a baking sheet that is lined with a cooling rack; this will prevent the bottom of the breaded chicken from getting soggy.

 

Place the chicken in the oven to keep it warm. Repeat with the remaining chicken pieces.

 

Breaded chicken steak goes great with white rice and black beans, Serve them with a couple of lemon or lime wedges and Enjoy!

 

Serves 4

 

Cook’s Notes:

By the time the breading is golden brown the chicken should be cooked through. However, take the internal temperature and make sure it’s at least 165°F. If it’s not, place it in a preheated oven (350°F) for 10-15 minutes then check the temperature again.

 

Make sure the oil is hot before adding in the chicken. I like to use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a sizzle sound, it’s ready to go.

 

Also, be sure the oil is not too hot or the coating will brown too quickly and the chicken will not get cooked all the way through.

 

Use tongs to turn the chicken so the coating doesn’t flake off. If the chicken is browning too quickly, lower the heat a little bit and turn the chicken frequently to brown evenly on both sides.

 

It might be necessary to lower the heat for the second or third batch.  Keep an eye on the chicken and adjust the heat as needed.

 

Breaded Chicken Steak

Breaded Chicken Steak, called Bistec de Pollo Empanizado in Spanish is thin chicken breasts that are breaded with cracker meal and fried until golden.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Cuban
Keyword: breaded chicken, cuban chicken recipes
Servings: 4
Calories: 383kcal

Ingredients

  • lbs. large Chicken Breasts boneless, skinless (about 2 breasts)
  • 1 ½ tsp. Salt
  • 1 ½ tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. Black Pepper
  • ¾ cup All Purpose Flour
  • ¾ cup Cracker Meal or Plain Bread Crumbs
  • 2 large Eggs beaten
  • Canola for frying

Instructions

  • Cut each chicken breast in half, lengthwise. Go all the way through to make two pieces.
  • Lay one or two pieces of the chicken on a cutting board and cover with plastic wrap. Pound each chicken breast using a meat mallet until they are about ¼ inch thick.
  • Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine. Sprinkle the chicken on both sides with about ½ of the seasoning mix.
  • Using a large baking sheet, or two plates, add the flour to one side and the cracker meal to the other.
  • Season the cracker meal with the remaining seasoning mix and stir with a fork to combine.
  • Working with one piece of chicken at a time, coat it lightly with the flour. Shake off the excess.
  • Dip the chicken in the egg mixture; make sure the chicken is evenly moist.
  • Place the chicken in the cracker meal, make sure there is an even coating, and press down gently to make it stick. Shake off the excess and place the chicken on a pan or plate and repeat with the remaining pieces. If you're stacking the chicken, use a piece of parchment paper so the coating does not stick to itself and flake off.
  • Preheat the oven to warm, or to its lowest setting
  • Fry the Breaded Chicken Steaks: Cover the bottom of a large, deep skillet with about a ¼ to ½ of an inch of oil. Heat the oil over medium-high.
  • When the oil is hot, but not smoking, add 1 or 2 pieces of chicken (depending on the size) do not overcrowd the pan. Fry the chicken breast for about 1-2 minutes per side, turn and repeat until golden brown (use tongs to turn the chicken so the breading does not flake off).
  • Remove the breaded chicken steak from the skillet and place it on a baking sheet that is lined with a cooling rack. Place the chicken in the oven to keep it warm. Repeat with the remaining chicken pieces.

Nutrition

Calories: 383kcal | Carbohydrates: 15g | Protein: 40g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 1045mg | Potassium: 695mg | Sugar: 1g | Vitamin A: 3.4% | Vitamin C: 2.5% | Calcium: 3.8% | Iron: 11%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Cuban Roast Pork (Lechon Asado)

Cuban Roast Pork (Lechon Asado)

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours.

Sopa de Res (Cuban-Style Beef Soup)

Sopa de Res (Cuban-Style Beef Soup)

Cuban-style beef soup or Sopa de Res in Spanish, is a really easy and affordable way to get a home-cooked, nutritious and delicious meal. For this soup, an inexpensive cut of beef is cut into small chunks. The beef is cooked in a rich and flavorful broth that’s flavored with onions, garlic and a blend of spices. Then we add potatoes and carrots, and of course, like most Cuban dishes we serve it with white rice.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.