If bistec de palomilla is the everyday classic, bistec empanizado is its dressed-up cousin — same bold Cuban flavor, but with a golden, crunchy crust that takes things to the next level.

This breaded Cuban steak is marinated in garlic and citrus, then coated in cracker crumbs or breadcrumbs and pan-fried until crisp. It’s everything you want in a comfort dish: savory, juicy, and perfectly crispy on the outside. Served with rice, black beans, and maybe a wedge of lime, this dish turns simple ingredients into something that feels like a celebration.

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Why You’ll Love This Recipe

Bistec empanizado is a staple at Cuban restaurants — and once you taste it, you’ll know why. The marinade is key: garlic, citrus, and a little seasoning that soaks into the steak before it ever touches the breading. Once it’s coated and fried, you get this amazing contrast between the crispy outside and tender, flavorful inside.

It’s traditionally served with white rice and black beans or fried plantains — but honestly, it’s good enough to steal the spotlight all on its own.

Serve over fluffy white rice, with a squeeze of lime or splash of hot sauce on the side.

1. Crispy – That golden crust delivers a satisfying crunch every time.
2. Nostalgic – A Cuban diner and abuela classic
3. Comforting – Feels indulgent but still fresh and bright
4. Flexible – Pair with rice, beans, tostones, or even salad
5. Fast – Cooks quickly with minimal prep
6. Crowd-pleasing – Universally loved, even by picky eaters
7. Satisfying – Crispy, savory, and made to impress

Key Ingredients You’ll Need

• Thin Steak – Top round or cube steak, pounded if needed; tender and quick to cook.
• Garlic – The base of the marinade and essential for Cuban flavor.
• Citrus Juice – Sour orange if you have it, or a lime-orange combo for brightness.
• Salt & Pepper – Keeps it simple, but brings balance.
• Egg – Helps the breadcrumbs stick and adds richness.
• Breadcrumbs or Crushed Crackers – The classic Cuban crust; crispy, not heavy.
• Oil – For shallow frying, ideally neutral like vegetable or canola.
• Lime Wedges – For serving; a squeeze right before eating makes it pop.

How to make Bistec Empanizado

1. Season steak with garlic, citrus juice, salt, and pepper.
2. Let marinate for at least 30 minutes (or overnight).
3. Dip each steak in beaten egg, then dredge in breadcrumbs or crushed crackers.
4. Press firmly to coat evenly on both sides.
5. Heat oil in a skillet over medium-high heat.
6. Fry steak until golden and crisp on each side, about 2–3 minutes per side.
7. Drain on paper towels and serve hot.
8. Optional: squeeze lime over the top and pair with rice, beans, and sweet plantains.

If you liked this Cuban recipe, check out some other popular Cuban recipes on the blog!