Bistec Empanizado

Step 1

Place the beef cutlets on a cutting board and pat them dry with paper towels on both sides, so they cook evenly and brown properly.

Step 2

Sprinkle salt and pepper over both sides of each cutlet, then place them in a single layer on a clean plate.

Step 3

Pour the flour into a shallow bowl (a soup bowl works well), the panko breadcrumbs into a second shallow bowl, and crack the eggs into a third shallow bowl and whisk them with a fork until the yolk and white are fully mixed.

Step 4

Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds—the oil should be very hot but not smoking.

Step 5

Take one cutlet and press both sides into the flour bowl, coating completely, then tap off the excess flour back into the bowl.

Step 6

Dip the floured cutlet into the egg bowl, coating both sides thoroughly, then let excess egg drip back into the bowl.

Step 7

Press the egg-coated cutlet onto the panko in the third bowl, pressing gently so the breadcrumbs stick, then flip it and coat the other side the same way.

Step 8

Carefully slide the breaded cutlet into the hot oil; it should sizzle loudly on contact, a sign the pan is at the right temperature.

Step 9

Cook the first cutlet without moving it for 3 minutes, until the bottom is golden-brown (the color of warm honey) and releases easily from the pan.

Step 10

Flip the cutlet with tongs or a spatula and cook the other side for 3 minutes, until it is also golden-brown and the meat feels firm when gently pressed.

Step 11

Transfer the cooked cutlet to a clean plate lined with paper towels to drain off excess oil.

Step 12

Repeat the flour, egg, and breadcrumb coating steps (steps 5–7) with the second cutlet and cook it in the same skillet for 3 minutes per side, until golden-brown.

Step 13

Transfer the second cutlet to the plate with the first one and let both rest for 2 minutes before serving.