Bistec Empanizado (Breaded Palomilla Steak)

Serves 4,

4 boneless sirloin or top-round steaks (2 pounds total)
Juice of 1 lemon or sour orange
3 garlic cloves, minced
Salt and pepper to taste
Onion powder to taste
3 eggs
1 cup cracker meal or bread crumbs
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lemon, cut in 4 wedges, for garnish

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Product Description

Pound the steaks with meat mallet until thin (about 1/4 inch is the perfect
thickness).
In a bowl, cover the steaks with the lemon or sour-orange juice and garlic.
Add the salt and pepper and onion powder, and refrigerate, covered, for
about 2 hours. This marinade will further tenderize the thin steaks.
Remove the steaks from the refrigerator, and pat dry with paper towels.
In a shallow bowl, beat the eggs. In another shallow bowl, combine the
cracker meal and flour. One at a time, dip the marinated steaks in the eggs,
and turn them to coat all over. Then dip in the flour-and-cracker-meal mixture
and shake off any excess.
In a skillet, heat the oil over medium heat and fry each steak individually
for about 2 minutes on each side, until the crust is golden brown. Transfer to a
serving platter, and serve with a wedge of lemon.