Breaded Chicken Steak

This is a Cuban classic! Breaded Chicken Steak, called Bistec de Pollo Empanizado in Spanish. This dish requires just a bit of work, but once you get the hang of breading, it’s easy enough.

Serve the breaded chicken steak with rice and beans for a traditional take or with French fries for total indulgence. Either way, add a couple of lemon or lime wedges to the plate to make it perfect!

Want to try more breaded Cuban classics? Try this bistec empanizado or these breaded pork steaks. Enjoy!

Ingredients

• 2 large Chicken Breasts, (about 1½ lbs. boneless, skinless)
• 1 ½ teaspoon Salt
• 1 ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ¼ teaspoon Black Pepper
• ¾ cup All Purpose Flour
• ¾ cup Cracker Meal or Plain Bread Crumbs
• 2 large Eggs, beaten
• Oil, for frying - use a neutral oil with a high smoke point (we use canola oil)

Prepare the chicken for breading

Cut each chicken breast in half, lengthwise. Go all the way through to make two pieces.

Lay one or two pieces of the chicken on a cutting board and cover with plastic wrap. Pound each chicken breast using a meat mallet until they are about ¼ inch thick.

Take care not to pound too hard or the chicken may tear. Pound gently and consistently until the chicken breast is flattened. Repeat with the remaining pieces.

Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine. Sprinkle the chicken on both sides with about ½ of the seasoning mix.

Prepare a breading station

On a large baking sheet or a large piece of parchment paper; add the flour to one side and the cracker meal (or breadcrumbs) to the other.

Season the cracker meal with the remaining seasoning mix and stir with a fork to combine.

Bread the chicken steaks

• Working with one piece of chicken at a time, coat it lightly with the flour.
• Shake off the excess.
• Next, dip the chicken in the egg mixture; make sure the chicken is evenly moist.
• Now, place the chicken in the cracker meal, make sure there is an even coating, and press down gently to make it stick.
• Shake off the excess and place the chicken on a pan or plate and repeat with the remaining pieces.
• If you're stacking the chicken, use a piece of parchment paper so the coating does not stick to itself and flake off.

Get step by step breading instructions with pictures.

Preheat the oven to warm, or to its lowest setting

Fry the breaded chicken steaks

Cover the bottom of a large, deep skillet with about a ¼ to ½ of an inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add 1 or 2 pieces of chicken (depending on the size) do not overcrowd the pan.

Fry the chicken breast for about 1-2 minutes per side, turn and repeat until golden brown (use tongs to turn the chicken so the breading does not flake off).

Remove the breaded chicken steak from the skillet and place it on a baking sheet that is lined with a cooling rack; this will prevent the bottom of the breaded chicken from getting soggy.

Place the chicken in the oven to keep it warm. Repeat with the remaining chicken pieces.

Breaded chicken steak goes great with white rice and black beans, Serve them with a couple of lemon or lime wedges and Enjoy!

Tips for the best breaded chicken steak

• By the time the breading is golden brown the chicken should be cooked through. However, take the internal temperature and make sure it’s at least 165°F. If it’s not, place it in a preheated oven (350°F) for 10-15 minutes then check the temperature again.
• Make sure the oil is hot before adding in the chicken. I like to use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a sizzle sound, it’s ready to go.
• Also, be sure the oil is not too hot or the coating will brown too quickly and the chicken will not get cooked all the way through.
• Use tongs to turn the chicken so the coating doesn’t flake off. If the chicken is browning too quickly, lower the heat a little bit and turn the chicken frequently to brown evenly on both sides.
• It might be necessary to lower the heat for the second or third batch.  Keep an eye on the chicken and adjust the heat as needed.

📖 Recipe