“Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.”
1hr 25mins

Ingredients Nutrition

  • 1 large egg
  • 12 cup all-purpose flour
  • 14 teaspoon salt (to taste)
  • 18 teaspoon fresh ground pepper (to taste)
  • 12 cup fine breadcrumbs
  • 4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
  • vegetable oil (for frying)
  • 1 lime, quartered


  1. Pound boneless steaks thin, ¼ inch.
  2. In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
  3. Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
  4. In a large nonstick skillet, heat oil to a depth of about ¼ inch.
  5. Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

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