**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.
CHICKEN ROPA VIEJA
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
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
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
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
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
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)
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love