- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 300 kcal
Quick summary
“Delicious Breaded Steak. Easy and versatile, this dish is great for both family gatherings and special moments. Lemon juice and dried herbs can be added to the wheat flour to give an extra touch.”
What you need to know
- Fácil de fazer e muito saboroso
- Versátil, pode ser servido com arroz e salada
- A receita dura até 3 dias refrigerada
- O óleo de cozimento deve estar quente e não sobrecarregar a frigideira para evitar queimar os bifes
Ingredients
Main
- 4 beef steaks (sirloin or strip steak, about 150g each)
- 1 cup all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- Oil for frying
Instructions
Principal
- Season the steaks with garlic, salt, and pepper and let marinate for about 10 minutes.
- Prepare the breading station: place the all-purpose flour on a shallow plate, the beaten eggs in a deep plate, and the breadcrumbs on another shallow plate.
- Dredge each steak in wheat flour, coating both sides well.
- Then, dip the steaks in the beaten eggs, ensuring they are well coated.
- Finally, coat the steaks in breadcrumbs, pressing lightly so they stick well.
- In a deep skillet, heat the oil over medium heat.
- When the oil is hot, fry the steaks one by one, being careful not to overload the pan.
- Fry each steak for about 4-5 minutes on each side or until they are golden and crispy.
- Remove the steaks and place on paper towels to drain excess oil.
- Serve hot accompanied by rice and salad.
Chef's tips
- Use bifes de carne de boa qualidade para melhorar o sabor do prato
- Marinar os bifes ajuda a absorver o tempero
- Empanar os bifes na farinha de rosca antes de fritar resulta em um prato crocante e crocante
Variations
- Para uma versão mais leve, substitua a farinha de rosca por farinha de trigo
- Para uma versão mais tradicional, substitua a farinha de trigo por farinha de rosca
- Para uma versão mais saudável, substitua o óleo de cozimento por óleo de coco
Substitutions
- Substituir a farinha de trigo por farinha de trigo sem glúten para evitar alergias
- Substituir a farinha de rosca por farinha de trigo também sem glúten
- Substituir o alho por um creme de alho ou uma salsicha de carne para dar um toque de sabor extra
How to store
The recipe can be kept in an airtight package for up to 3 days in the refrigerator
Can it be frozen?
It is not recommended to freeze this recipe. The cooking oil can deteriorate over time
What to serve with
Accompany with white rice, green leaf salad, and a vegetable salad
Frequently asked questions
How do I keep the steaks from sticking to the skillets?
Make sure to mix the flours and eggs well to ensure the steaks are covered by a layer of crunchiness. Also, make sure to use a skillet large enough so that the steaks do not stick to each other.
How do I do to not burn the steaks?
Make sure to use enough oil in the skillet and to fry the steaks one by one to ensure they are sufficiently crispy and do not stick to each other. Additionally, be sure to check the doneness of the steaks using a meat thermometer.
How do I make the steaks crispy?
Make sure to mix the flours and eggs well to create a layer of crunch on the surface of the steaks. Additionally, fry the steaks one by one to ensure they don't crowd and stay crispy.
