- Meat and poultry
- Cuts of beef
So simple, yet so absolutely delicious! Once you make this recipe, it will be a family favourite. Serve with a squeeze of lemon.
26 people made this
- 2kg beef rump
- 2 eggs
- 3 tablespoons water
- 500g dried breadcrumbs, or more as needed
- 1 tablespoon garlic granules
- 1 tablespoon salt
- 40g grated Parmesan cheese
- 120ml vegetable oil, or as needed
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Place the beef into the freezer for several hours, until very firm and almost frozen. Slice the beef about 3mm thick across the grain. You can also ask the butcher to slice it very thinly for you.
- Whisk the eggs and water together in a bowl. Spread the breadcrumbs out onto a large sheet of aluminium foil, and sprinkle with garlic granules, salt and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking tray, and separate them with greaseproof paper as you dip and coat the beef.
- Heat the vegetable oil in a large, heavy frying pan until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
Reviews & ratingsAverage global rating:(18)
Reviews in English (15)
I make this ALL the time! We've always called it 'breaded steaks', but it's the exact same thing. The only thing I do differently is buy the roast already cut into thin 'steaks' because my grocery store sells it like that and it makes life easier for me, lol. These are very good and I like to serve them either with pasta, lasagna, or stuffed shells or just with rice, or mashed potaotes and a salad and veggie. Definately give these a try, you won't be disappointed!-09 Jul 2010
This is a favorite here in Florida; in the Latin community it is called Bistec Empanizado, and served with rice and beans. I love it!!!!!!!!-11 Jul 2010
Breaded beef steaks recipe - Recipes
Our recipe of the day is a real treat. Bifes Panados are an unbelievably delicious Breaded Fried steaks made Portuguese style. Whenever my mother would make me these wonderful steaks, it would be a great day. The bursting flavor of the garlic and olive oil in combination with some golden fried breaded steaks can not be described to the full effect in words, you must experience this one yourselves.
22 oz. or 4 steaks of (Pork, Beef, Veal, or Chicken)
Salt to taste
3 Cloves Garlic
2 Bay Leaves
Piri Piri (Hot sauce) to taste
Lemon Juice to taste
1/2 cup Bread Crumbs
8 Tablespoons Olive Oil
1) Cut the steaks very thinly and season them with salt, chopped garlic, bay leaf, hot sauce and lemon juice to taste.
2) Marinate for a 2-3 hours.
3) Beat the eggs into a smooth consistency
3) Dip the steaks in half the bread crumbs, then dip the steaks in the beaten eggs, then dunk the steaks in the rest of the bread crumbs.
4) Fry the steaks in a pan of olive oil until they reach a golden brown color.
5) Serve them while hot and enjoy!
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- 2 tablespoons water
- ⅓ cup crushed saltine crackers
- ⅓ cup grated Parmesan cheese
- ½ teaspoon dried basil
- 3 tablespoons vegetable oil
- 4 (4 ounce) beef cube steaks
- 1 ¼ cups canned tomato sauce
- 2 ¼ teaspoons white sugar
- ½ teaspoon dried oregano, divided
- ¼ teaspoon garlic powder
- 4 slices mozzarella cheese
- ⅓ cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
Breadead steak or “milanesa” is one of Argentina’s most popular dishes. Found throughout Latin America, Spain, Italy, Germany, and other countries, breaded steak is common in many cultures. Although it is usually fried, my breaded steak recipe in the oven give you a lot of flavor with a lot less of the fat and calories.
As previously stated, “milanesa” is one of Argentina’s most popular dishes. Although Argentina is known for its steak dinners of New York Strip or Ribeyes, milanesa is actually the most common type of beef eaten in Argentina. Although many types of meat can be used, most Argentinian chefs say that sirloin tip is the best cut of steak to use for a breaded steak recipe. This cut of meat is often sold as “sandwich steak” in the United States. Other commonly used cuts of meat include round steak and thinly-sliced eye of round steak.
The simplest way to make breaded steak is to first coat pieces of meat in flour, then dunk them in beaten egg, and cover them in bread crumbs, then fry them. Although this is great, marinating the beef in beaten eggs with spices such as garlic and parsley for a few hours to overnight is a great way to infuse milanesas with extra flavor.
This breaded steak in the oven recipe is much healthier than fried.
Baking breaded steak in the oven instead of frying is a good way to make a usually oily dish lighter and healthier. Even though it is hard to compete with fried food, marinating the milanesas in beaten eggs and spices infuses the meat with a ton of flavor, helping to make up for the decrease in fat in the oven baked version.
Although breaded steak can definitely be served plain, I like to squeeze a bit of lemon juice on my milanesa. Other common condiments for Argentinian milanesas are mayonnaise and Savora mustard. However, with the herb marinade, my breaded steaks already have a ton of flavor.
Toppings can be added to a breaded steak as well. In Argentina, certain combinations of toppings are given names:
milanesa a callabo: with fried eggs
milanesa a fugazza: with onions and cheese
milanesa a la napolitana: with ham, tomato sauce, and cheese
If you are looking for an easy and delicious recipe, be sure to try my breaded steak in the oven recipe: it will become your new household staple.
Preheat oven to 400 degrees F.
Combine the garlic salt, salt, pepper, and Old Bay seasoning. Sprinkle the seasonings evenly over both sides of the steaks. Let stand for 20 minutes.
Dust the steaks with the flour. Melt the butter in a large skillet over medium-high heat. Add the steaks and brown lightly on both sides, 2 to 3 minutes per side. Place into a 1 1/2-quart casserole dish. Sprinkle the onion slices over the meat. Add any remaining flour to the skillet that the meat was cooked in. Stir until the flour is absorbed. Add the water and cook over high heat, stirring up the browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for 1 minute.
Pour over the steaks. Cover and bake for 35 minutes or until the meat is tender.
Fried Breaded Chicken Breast Steaks
- 2 pieces of chicken breasts
- 250 gr of bread crumbs
- 100 gr of flour
- 0,5 l of cooking oil
- 5 whole eggs
- salt according to taste
- dry mixed seasoning vegetables (a condiment) according to taste
1. Divide chicken breast bones from the meat (so called, white meat). Chicken breast bones could be used for chicken soup cooking, and the meat should be cut to thin steaks.
1. At first, prepare two empty deep, soup plates.
2. Pour 250 gr of bread crumbs and 100 gr of flour into the first plate and mix them well.
3. Break 5 whole eggs, pour them into the second plate and whisk them well by fork.
4. One side of each chicken steak sprinkle with salt and the other side of a steak sprinkle with a condiment, according to taste.
5. Each of the chicken steaks roll into the mixture of bread crumbs and flour, then, roll it into the eggs, and roll it into the mixture of bread crumbs and flour, again. This kind of steaks treatment gives a thicker crust after the process of frying.
6. Meanwhile, prepare a saucepan, pour in 0,5 l of cooking oil, put it onto the turned on stove plate and wait to get warmed.
7. Each chicken steak, rolled into the bread crumbs and flour, then into the eggs, and then, into the bread crumbs and flour again, put and fry into the saucepan with a hot oil.
8. At first, the stove plate, while the oil is warming, should be set about 200 Celsius degrees, and when you start frying, lower the temperature to about 180 Celsius degrees.
9. All sides of chicken steaks should be fried well by turning around them frequently, until they get golden brown color.
10.When the frying was over, fried breaded chicken breast steaks should be served hot, as the main meal, contributed with french fries or mashed potatoes.
Really, very tasty, delicious and advisable recipe. Enjoy!
Fried breaded chicken breast steaks (Pohovane šnicle od pilećih grudi) Fried breaded chicken breast steaks (Pohovane šnicle od pilećih grudi)
Heat oven to 400, melt butter in 9x13 baking dish. Mix egg and water. Mix bread crumbs, cheese, salt, and onion salt. Dip strips into flour then egg then crumbs. Bake uncovered for 10-15 minutes. Turn and bake for 10-15 minutes longer.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1731
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Bistec Empanizado (Breaded Fried Cube Steak)
The key to this “chicken fried steak” is that instead of using flour or bread crumbs for the breading, you use ground soda crackers. Ground soda crackers are a must!
- 1 whole Onion, Chopped
- 3 cloves Garlic, Minced
- ¼ cups Fresh Orange Juice
- 1 Tablespoon White Vinegar
- 3 Tablespoons Olive Oil
- 1 Tablespoon Adobo Seasoning (found In The Latin Section Of Your Local Grocer)
- 4 whole Cubed Steaks
- 4 whole Eggs
- Vegetable Oil, For Frying
- 1 package (about 4 Oz. Sleeve) Unsalted Or Hint Of Salt Soda Crackers
Combine onion, garlic, juice, vinegar, adobo seasoning and olive oil in a bowl and whisk together. Sprinkle the steaks with salt and place the steaks in the marinade, giving them a good rub. Marinate overnight.
Place crackers into a food processor and pulse until finely ground. Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn the heat to medium low. Beat eggs in a shallow bowl and spread cracker meal in a plate. Dredge steak in the eggs and then in the cracker meal until completely coated on both sides. Fry in the skillet until steak is golden brown and well done.
Home of idaho finger steaks!
Did you know, outside of Idaho, many people have never tasted or even heard of our state's famous Idaho Finger Steaks? We think this local specialty is so good it deserves its own web page.
What are idaho finger steaks?
For those who have never tasted Idaho Finger Steaks, these are crunchy, breaded or batter-fried strips of whole beef served with a tangy sauce. If this conjures up images of chopped/formed steak fingers for kids, the Idaho version goes way beyond that. Here, finger steaks start with slices from a whole cut of tasty beef, seasoned, breaded/battered and then deep-fried. The dish has a long history in Idaho.
Where to find finger steaks in idaho
Since the finger steak is Idaho’s signature food, you can expect that every Idahoan has an opinion about the best place to find finger steaks. For some, that’s their mother’s kitchen but for others, it’s a favorite restaurant. Popular restaurants that are known for their own take on this dish include Lindy’s Steak House, Westside Drive In, Edge Brewing, and Jaker’s.
Down on the ranch
For many Idahoans, there’s no place like home when it comes to Finger Steaks. And when it comes to family recipes, there’s no right or wrong way to prepare these. Idahoans use a wide range of beef cuts, breading and batter alternatives, and serve them with a variety of sauces. As long as you start with a strip of beef, Idaho Finger Steaks can be whatever you want them to be. Local ranchers and others share their family recipes.
Grandma Phyllis' Finger Steaks
Native Idahoan Christie Prescott shares this family recipe, handed down to her from her grandmother. She has fond memories of her grandmother teaching her how to make it and is passing along this tradition to the next generation.
3x ranch finger steaks
Trish and Stan Dowton own and operate Dowton 3X Ranch, a cow-calf operation in the Pahsimeroi Valley of East Central Idaho. “There are lot of different ways to make finger steaks and no one way is right or wrong,” she says.
Owyhee finger steaks
The best thing about Idaho finger steaks is how well they adapt to any cuisine, as demonstrated by this Hawaiian-inspired version. This recipe uses mochiko or rice flour, making it a gluten-free option. Ready to give it a try?
Chicago Style Breaded Steak Sandwich
Chicagoans rejoice! This sandwich is everything Chicago loves: Chicago meat, Chicago bread, Chicago flavor.
• 1/2 cup vegetable oil
• 6 sandwich steak or round steak cutlets, pounded to 1/8” thick
• Salt and pepper, to season
• 1 cup flour
• 3 eggs, whipped with 2 tbl. water
• 1 cup Turano Italian Seasoned Breadcrumbs
• 2 tbl. fresh rosemary, chopped (added to breadcrumbs)
• 1 ½ - 2 cups tomato basil sauce (recipe follows)
• 6 Turano French Rolls
• 1 cup shredded mozzarella cheese
• 6 oz. hot or mild giardiniera
• Preheat oven to 350*F.
• Heat oil in a 12” skillet over medium heat.
• Warm tomato basil sauce over medium heat in a skillet.
• Season steaks with salt and pepper, then lightly coat in flour, shaking off excess.
• Coat steaks in egg wash, again shaking off the excess egg, then press steaks into breadcrumbs, coating completely.
• Fry 2-3 steaks at a time in the oil for about 2 minutes per side, or until deep golden brown.
• Dip the steaks one by one into tomato basil sauce to coat, then transfer to French rolls, folding them into a v shape.
• Sprinkle cheese and giardiniera into the fold of the steaks, then wrap each sandwich in foil.
• Place wrapped sandwiches in the oven. Bake for 3-5 minutes.
How to cook breaded beef steaks
Pound the steaks flat using the meat pounder. Dis helps in tenderising the beef.
Add garlic, herbs, pepper n salt to a bowl
Marinate the tenderised beef steaks in it
Cover the bowl in cling film
Put it in the refrigerator for atleat an hour. More time to marinate the better.
Spread bread crumbs on a tray
Beat 1 egg with a little salt n pepper
Dip the marinated beef steaks in the beaten egg
Then dust it well with breadcrumbs on all sides
Keep the breaded steaks aside
When hot enough, fry the breaded beef steak in them till they r brown n cooked. Cook it well on both sides . For a crispy coating try n maintain a constant temperature in the pan