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    You are in: Home / Recipes / Breaded Steak (Bistec Empanizado) Recipe
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    Breaded Steak (Bistec Empanizado)

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    2 Total Reviews

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    • on July 11, 2006

      Yum! I used very thin strips of steak about two inches wide. I think they are sirloin. Its the same stuff I use to make braciole and milanese. The marinade was wonderful. It surprised DH at first but he wound up eating FIVE. I served this with Congri (a rice and red bean dish I found on and plantains. DH had the potato sticks too. Fantastic meal! Thanks for another good one. — Jul 4, 2006 I just wanted to update this by saying that they are indeed good cold and as a sandwich. I had two leftover pieces, one I put on rye bread with mayo and the other I stuck on italian bread with mayo. I didn't heat them up, in fact they sat in the fridge for a few hours as sandwiches b4 I got to them and I enjoyed the heck out of them both days. DH has already requested these again so this is definately a keeper. Going to make them next week for a picnic lunch.

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    • on January 31, 2006

      I always make bistec empanizado but only breaded with cracker meal. I made it with flour as well this time and it came out great! Thanks for the recipe.

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    Nutritional Facts for Breaded Steak (Bistec Empanizado)

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.2
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.8 g
    Cholesterol 265.0 mg
    Sodium 246.0 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 0.7 g
    Sugars 2.7 g
    Protein 36.6 g


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