This breaded steak recipe translates to lomo de res apanado. It's easy to make and absolutely delicious.
All About this Breaded Steak
This Lomo de Res Apanado is popular in the Cauca region of Colombia. It's basically beef loin marinaded with aliños, coated with a mixture of flour, bread crumbs and spices, then fry until crispy brown.
Every country and family has its own variation of this dish making it with different ingredients and cooking methods. In some countries they are called "milanesas" and they can be made with pork, chicken, fish or vegetables. In Colombia some of our breaded dishes are also called aborrajados and the batter is just made with flour and milk.
I love serving this breaded steak (lomo apanado) with white rice, avocado and ketchup, but a simple salad on the side will be great too.
Ingredients you'll Need
The printable recipe card with exact amounts and cooking directions is below.
Beef: You can use tenderloin or sirloin to make this dish.
Flour: You need all purpose flour for this recipe.
Eggs: I like to use good quality eggs for my recipes. You will use them to make the batter.
Bread Crumbs: You can make them at home or use a good quality brand.
Oil: I prefer using vegetable, canola or corn oil to fry my breaded steak.
Spices: Ground cumin, black pepper and salt.
Colombian Aliños: To marinade the steak.
Parsley: Fresh chopped parsley to add flavor to the batter.
How to Make this Dish
Place each piece of steak in between two large pieces of plastic and using a mallet, pound it until it is about ¼″ to ½″ thick. Place the steak in a glass container, add the aliños sauce and let it rest for about 3 hours in the fridge.
Add the flour, bread crumbs, spices and parsley to a plate or bowl.
Mix everything well and set aside.
Whisked the eggs in another shallow bowl.
Cover the steak on all sides with the flour mixture, then the eggs, and finally the flour mixture again.
Once the pieces of steak are coated, you can either add them right to a pan with oil for cooking or layer them on parchment paper until ready to fry.
Add the oil to a large skillet over medium heat. As soon as it begins to smoke lightly, add the breaded steak and cook it for about 3 to 4 minutes per side or until golden brown. Take them out of the oil and place on a plate lined with paper towels to drain off any excess oil and serve.
Cooking Tips
You can prepare them ahead of time and cook right before serving.
If you don't want to mix the flour with the bread crumbs just use one plate for the flour and a different plate for the bread crumbs. Coat the steak with the flour first, then with the eggs and finally with the bread crumbs.
More Easy Beef Recipes
Breaded Steak (Lomo de Res Apanado)
Ingredients
- 2 pounds beef loin cut into 4 pieces
- 1 cup aliños sauce
- 1 cup all purpose flour
- 2 cups bread crumbs
- 1 teaspoon ground cumin
- 3 eggs
- Salt and Black pepper to your taste
- 2 tablespoons fresh parsley chopped
- oil for frying
Instructions
- Place each piece of steak in between two large pieces of plastic and using a mallet, pound it until it is about ¼″ to ½″ thick. Place the pounded steak in a glass container, add the aliños sauce and let it rest for about 3 hours or overnight in the fridge.
- Add the flour, bread crumbs, spices and parsley to a plate or bowl.
- Cover the steak on all sides with the flour mixture, then the eggs, and finally the flour mixture again.
- Once the pieces of steak are coated, you can either add them right to a pan with oil for cooking or layer them on parchment paper until ready to fry.
- Add the oil to a large skillet over medium heat. As soon as it begins to smoke lightly, add the breaded steak and cook it for about 3 to 4 minutes per side or until golden brown. Take them out of the oil and place on a plate lined with paper towels to drain off any excess oil and serve.
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