Best 5 Chicken Fried Steak Cuban Style Recipes

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**Embark on a Culinary Journey to Savor Chicken Fried Steak Cuban Style: A Symphony of Flavors and Textures**

Discover the delectable fusion of Cuban and American flavors in this tantalizing dish, where tenderized steak is coated in a crispy breadcrumb crust, pan-fried to golden perfection, and smothered in a rich, savory sauce. Dive into a culinary adventure that promises an explosion of taste with every bite. Accompany your main course with an array of enticing Cuban-inspired side dishes, including the aromatic and flavorful Cuban black beans, the vibrant and refreshing tomato and cucumber salad, and the perfectly golden and crispy tostones. Indulge in a symphony of textures and flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN ROPA VIEJA



Chicken Ropa Vieja image

Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with skirt steak, a stringy cut of meat with the poetic name fajita (girdle) in Spanish. This recipe uses chicken breast and is fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains or a pineapple-coconut slaw.

Provided by crcowley

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 4

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
¼ cup tomato puree
¼ cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Steps:

  • Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.6 g, Cholesterol 87.9 mg, Fat 10.6 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 2 g, Sodium 151.1 mg, Sugar 4.9 g

MILANESA - CUBAN CHICKEN FRIED STEAK



Milanesa - Cuban Chicken Fried Steak image

Cuban seak is usually butterflied or pounded thin and served almost crispy. Top with lemon juice & raw onion.

Provided by Chef Chessie

Categories     Steak

Time 1h15m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 lb skirt steak (cut or pound into several thin steaks)
1/2 teaspoon salt
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1 cup breadcrumbs
1/2 sour orange
1/4 teaspoon black pepper
2 eggs

Steps:

  • Sprinkle garlic salt and pepper onto steaks and marinate refrigerated for one hour in juice of sour orange.
  • After 1 hour, beat eggs and add salt.
  • Let all juice drip off steaks, dip in egg and roll in breadcrumbs.
  • Fry in hot oil until brown.

Nutrition Facts : Calories 1504.3, Fat 61.2, SaturatedFat 20.7, Cholesterol 690.5, Sodium 2442.6, Carbohydrate 78.8, Fiber 5, Sugar 7.5, Protein 148.5

CHICKEN-FRIED CUBE STEAKS



Chicken-Fried Cube Steaks image

Here in the Ozarks, country-fried steak is a staple. This cubed steak recipe is wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family-our six children range from 26 to 14.-Toni Holcomb, Rogersville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings (4 cups gravy).

Number Of Ingredients 14

2-1/2 cups all-purpose flour, divided
2 tablespoons pepper
1 to 2 tablespoons white pepper
2 tablespoons garlic powder
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups buttermilk
2 cans (12 ounces each) evaporated milk
8 beef cube steaks (4 ounces each)
Oil for frying
1 teaspoon Worcestershire sauce
Dash hot pepper sauce

Steps:

  • In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.

Nutrition Facts :

BISTEC DE PALOMILLA (CUBAN FRIED STEAK)



Bistec De Palomilla (Cuban Fried Steak) image

Living in South Florida for several years, this was a favorite of mine when we'd go out to a Cuban restaurant. It's good with black beans & rice & fried plantains.

Provided by Jackie 6

Categories     Steak

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb top round steak (cut into 6 serving size pieces)
2 garlic cloves, finely chopped
2 limes, juice of
salt & freshly ground black pepper, to taste
3 -4 tablespoons olive oil (or butter)
1 onion, chopped
3 tablespoons fresh parsley, finely chopped

Steps:

  • Pound the steaks on both sides, using a mallet, until 1/4-inch thin. Season with garlic, lime juice, salt & pepper. Allow to marinate at least 1 hour, refrigerated.
  • Remove the steaks from marinade & pat dry. In a large frying pan, heat the oil over medium heat until very hot. Brown each steak for 2 to 3 minutes on each side.
  • Transfer the steaks to a serving platter & keep warm. Add the marinade & onion to the pan & cook until the onion is slightly wilted, 3 to 4 minutes. Garnish the steaks with the onion & parsley & serve immediately.

CHICKEN-FRIED STEAKS



Chicken-Fried Steaks image

My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
1 large egg, lightly beaten
1-1/4 cups buttermilk, divided
4 beef cube steaks (4 ounces each)
Oil for frying
1-1/2 cups 2% milk

Steps:

  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.

Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.

Tips:

  • For the best results, use a well-seasoned cast iron skillet. This will help to create a crispy crust on the chicken fried steak.
  • Don't overcrowd the skillet. If you do, the chicken fried steak will not cook evenly.
  • Cook the chicken fried steak over medium-high heat. This will help to create a crispy crust.
  • Do not flip the chicken fried steak too often. Flipping it too often will break the crust.
  • Serve the chicken fried steak immediately with your favorite sides.

Conclusion:

Chicken fried steak is a delicious and hearty dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With a little practice, you can make chicken fried steak that is just as good as what you find in your favorite restaurant.

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