Brazilian recipe
Traditional Breaded Steak, Crisp and Easy
Learn to make a proper breaded steak with a crisp crumb coating and tender meat inside, a simple Brazilian favourite for family meals.
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Ingredients
1/2 kg steak, such as round, rump or tenderloin
3 crushed garlic cloves, optional
Salt to taste
Black pepper to taste
Wheat flour for coating
3 eggs
Breadcrumbs for coating
Oil for frying
3 crushed garlic cloves, optional
Salt to taste
Black pepper to taste
Wheat flour for coating
3 eggs
Breadcrumbs for coating
Oil for frying
Where to find ingredients
In Belize, steak cuts, eggs, garlic and frying oil can be bought at supermarkets, butcher counters and local markets. Wheat flour and breadcrumbs are usually in the baking aisle; if ready breadcrumbs are not available, finely crushed plain crackers may be used as a clearly identified substitute for coating.
Preparation method
- Season the steaks with salt, black pepper and crushed garlic, if using
- Let the meat rest for at least 10 minutes so it can take in the seasoning
- In a deep plate, beat the eggs until smooth
- Set out two shallow plates: one with wheat flour and another with breadcrumbs
- Coat each steak in the wheat flour, lightly covering both sides
- Dip the seasoned steak into the beaten egg mixture
- Move the steak to the plate with breadcrumbs, covering the whole surface evenly
- Heat a generous amount of oil in a frying pan over medium-high heat
- Fry the breaded steaks for about 3-4 minutes on each side, or until well browned
- Remove the steaks from the pan and place them on paper towel to drain excess oil
Observations
Breaded steak is loved for its crunchy outside and homely flavour. It is straightforward to prepare at home, and the result is a satisfying dish that works well for lunch or supper.
For the best breaded steak, choose a tender cut so the meat stays juicy while the breadcrumbs fry to a golden crust. It is a flexible main that goes nicely with sauces, rice, salads or other sides.
For the best breaded steak, choose a tender cut so the meat stays juicy while the breadcrumbs fry to a golden crust. It is a flexible main that goes nicely with sauces, rice, salads or other sides.
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