Bistec de Pollo Empanizado
If it's breaded and fried I'll usually eat it. Oysters, frog legs, old shoes, I like them all. Luckily for me, just about every cuisine has something breaded or battered and fried on the menu. This evening, I was thinking Cuban.
My favorite Cuban restaurant is a little family run place called El Rincon Criollo in Culver City. Their menu consists of rich, earthy tomato based stews and fall off the bone, roasted chicken and pork generously smothered with mojo de ajo, a sauce made with olive oil, lime juice and lots and lots of garlic. Because the dishes are so hearty, to me anyway, they are the most satisfying when the weather is cold outside and you can stuff yourself without breaking into a sweat. When it's warmer, I'll often opt for one of their empanizado dishes, a lightly breaded and fried piece of chicken or beef served with rice, black beans and fried plantains.
The simplicity of this dish is what's most appealing. Thin crunchy breading on the outside and juicy meat on the inside. The preparation couldn't be more straight forward. Take a chicken breast, dry it off before dipping it in some beaten egg and dredge it in breadcrumbs (I like using Italian style breadcrumbs for all the extra herby bits), fry in oil until golden. Remove from pan, sprinkle with salt and eat. (In my opinion, much of the flavor of fried foods comes from the oil in which it is fried. The dirtier the better. At El Rincon Criollo, order a plate of papas fritas late in the evening and you get to sample the concentrated essence of everything that found it's way into the deep fryer earlier in the day.) It's not unusual for empanizado to be eaten with ketchup on the side. Make the experience complete with rice, black beans and fried plantains.
Here's a little Compay Segundo and The Buena Vista Social Club to set the mood.
My favorite Cuban restaurant is a little family run place called El Rincon Criollo in Culver City. Their menu consists of rich, earthy tomato based stews and fall off the bone, roasted chicken and pork generously smothered with mojo de ajo, a sauce made with olive oil, lime juice and lots and lots of garlic. Because the dishes are so hearty, to me anyway, they are the most satisfying when the weather is cold outside and you can stuff yourself without breaking into a sweat. When it's warmer, I'll often opt for one of their empanizado dishes, a lightly breaded and fried piece of chicken or beef served with rice, black beans and fried plantains.
Bistec de Pollo Empanizado
The simplicity of this dish is what's most appealing. Thin crunchy breading on the outside and juicy meat on the inside. The preparation couldn't be more straight forward. Take a chicken breast, dry it off before dipping it in some beaten egg and dredge it in breadcrumbs (I like using Italian style breadcrumbs for all the extra herby bits), fry in oil until golden. Remove from pan, sprinkle with salt and eat. (In my opinion, much of the flavor of fried foods comes from the oil in which it is fried. The dirtier the better. At El Rincon Criollo, order a plate of papas fritas late in the evening and you get to sample the concentrated essence of everything that found it's way into the deep fryer earlier in the day.) It's not unusual for empanizado to be eaten with ketchup on the side. Make the experience complete with rice, black beans and fried plantains.
Here's a little Compay Segundo and The Buena Vista Social Club to set the mood.
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