Best 5 Chicken Fried Steak Cuban Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**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.

Here are our top 5 tried and tested recipes!

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.

Related Topics