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Empanadas de Lomillo
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1 1/2 lb. round steak
2 garlic cloves
1 stem of parsley
1 medium onion
1 1/4 tsp. salt*
1 tsp. milk
1/4 tsp. salt*
1/2 c. ground crackers
canola vegetable oil
Cut the round steak in thin strips. pound the meat with a meat hammer to make thinner and set aside.
In a pilon, crush the garlic cloves, parsley, onion, salt, and add the milk last to make a mix.
Season the steaks with the mixture.
Beat the eggs in a bowl and add 1/4 tsp. salt.
Dip the steaks in the eggs and then cover them with the ground crackers. Press hard so the ground cracker sticks well to them.
Do this to all the meat and place on a platter.*
Fry the steaks on medium heat in hot vegetable oil until golden.
DO NOT FRY ON HIGH HEAT...............they will cook too fast and will be raw inside.
Drain the steaks on paper towel to drain excess oil.
Serve with a salad or french fries.
*For people with diabetes who are concerned about the salt, omit salt and use Mrs. Dash products for seasoning.
*You can prepare the steaks ahead of time and place in the refrigerator well covered (so they won't dry out) until ready to fry.
If you put them in the refrigerator, make sure you re-cover the steaks in the grounded cracker to cover them well, before you fry them.
Try frying them in a deep fryer but keep an eye on them so they won't burn.
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