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Thin chicken steak fried until golden served with rice, black beans and plantains
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Chicken Steak

Chicken Steak – Bistec de Pollo a la Plancha, in Spanish, is popular dish that’s found in Cuban restaurants all over Miami.
Course Main Course
Cuisine Cuban
Keyword chicken, cuban chicken recipes, cuban food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 371kcal
Author Elizabeth

Ingredients

  • 1½ - 2 pounds Chicken Breasts (2-3 pieces) boneless, skinless pounded to ¼ inch thick
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cumin
  • ¼ teaspoon Black Pepper or to taste
  • 3-4 tablespoons Canola or Vegetable Oil divided
  • 1 Large Onion thinly sliced
  • Lime Wedges for serving

Instructions

  • Slice each chicken breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ inch thick.
  • Add the salt, garlic powder, cumin, and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
  • Preheat the oven to warm or to its lowest setting.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
  • Add 2 or 3 pieces of chicken to the skillet (do not overcrowd the pan, fry in batches). Cook the chicken 3-4 minutes per side, until it’s a nice golden color and cooked through.
  • Remove the skillet from the heat, remove the chicken from the skillet and place on a baking pan. Keep warm in the oven.
  • Add 1 or 2 tablespoons of oil to the skillet and place it back over medium heat. Then repeat the steps until all of the chicken is cooked.
  • Do not wash or wipe the skillet. Place it back over medium-low heat. Add the sliced onions and cook them for 3-5 minutes, stirring frequently.
  • Serve the chicken steaks with the cooked onions and some lime wedges.

Nutrition

Calories: 371kcal | Carbohydrates: 3g | Protein: 48g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 742mg | Potassium: 879mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4.8mg | Calcium: 21mg | Iron: 1.1mg