Breaded chicken steaks (bistec de pollo empanizado) are a Cuban favorite made with thin chicken cutlets coated in cracker meal and fried until golden and crispy.
Ingredients
- Chicken - Boneless, skinless chicken breasts are cut in half and pounded thin to make chicken steaks that cook quickly and evenly.
- Seasonings - Salt, garlic powder, onion powder, and black pepper give the chicken plenty of flavor.
- Flour - Helps the egg coating adhere to the chicken.
- Cracker meal - Creates the signature crispy coating. Plain breadcrumbs can be substituted, but cracker meal gives the most traditional texture.
- Eggs - Help the cracker meal stick to the chicken.
- Oil - Use a neutral oil with a high smoke point, such as canola, vegetable, or avocado oil.
📖 See the recipe card for quantities and preparation.
Prep work
This recipe uses a simple dredging and breading technique to create a crisp, golden coating.
Cut each chicken breast in half lengthwise to make two thin pieces.
Cover one or two pieces with plastic wrap and pound them to an even ¼-inch thickness using a meat mallet. Pound gently and evenly to avoid tearing the chicken. Repeat with the remaining pieces.
Combine the salt, garlic powder, onion powder, and black pepper in a small bowl. Season both sides of the chicken with about half of the seasoning mixture.
Set up a breading station using two large plates or sheet pans. Add the flour to one and the cracker meal to the other. Stir the remaining seasoning mixture into the cracker meal.
Beat the eggs in a shallow bowl.
How to make breaded chicken steaks
- Working with one piece of chicken at a time, lightly coat it with the flour and shake off the excess.
- Dip the chicken into the beaten eggs, coating it evenly.
- Press the chicken into the cracker meal until evenly coated, then gently shake off any excess.
- Place the breaded chicken on a plate or pan and repeat with the remaining pieces. If you're stacking them, place a sheet of parchment paper between each layer so the coating doesn't stick or flake off.
- Preheat the oven to Warm or its lowest setting.
- Heat enough oil to cover the bottom of a large, deep skillet by ¼ to ½ inch over medium-high heat. When the oil is hot, but not smoking, fry 1 or 2 pieces at a time, depending on the size of your skillet. Do not overcrowd the pan.
- Cook for 1 to 2 minutes per side, turning with tongs, until golden brown and cooked through.
- Transfer the chicken to a baking sheet fitted with a cooling rack to keep the coating crisp. Place it in the warm oven while you cook the remaining batches.
Recipe tips and notes
- Make sure the oil is hot before adding the chicken. Test it with a small piece first. If the oil bubbles and sizzles immediately, it's ready.
- If the coating is browning too quickly, lower the heat slightly. The oil may be too hot, causing the coating to brown before the chicken cooks evenly.
- By the time the coating is golden brown, the chicken should be cooked through. To be sure, check that the thickest piece reaches an internal temperature of 165°F. If needed, finish cooking it in a 350°F oven until it reaches temperature.
- Use tongs to turn the chicken so the coating stays intact.
- You may need to reduce the heat slightly after the first batch. Monitor the oil temperature and adjust it as needed.
Serving suggestions
Serve the breaded chicken steaks with white rice and these quick Cuban style black beans for a classic meal. They're also delicious with French fries, fried sweet plantains, and fresh lime wedges.
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If you enjoyed these breaded chicken steaks, be sure to try our bistec empanizado, the steak version of this recipe. For another crispy Cuban favorite, don't miss our chicharrones de pollo. And if you're looking for the perfect side dish, serve them with our tostones.
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📖 Recipe
Breaded Chicken Steaks
Ingredients
- 1½ pounds large Chicken Breasts boneless, skinless (about 2 breasts)
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon 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.
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Nutrition
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.
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