Silpancho (Bolivian Breaded Beef Cutlet with Rice, Potatoes and Egg)
In short: A very thin breaded beef cutlet piled on rice and sliced fried potatoes, topped with a fried egg and a fresh tomato and onion relish. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 1000 kcal
Silpancho is the plate Cochabamba is known for: a tall, layered meal built from humble parts. A beef cutlet is pounded paper-thin, breaded and fried until crisp, then laid over rice and golden potato slices and crowned with a fried egg. A heap of chopped tomato, onion and chili gives a sharp, fresh finish. Eat it with a fork and plenty of llajua on the side.
Instructions
- Place each steak between sheets of plastic wrap and pound to about 4 mm (1/6 in) thick, so it is thin and wide. Rub with the garlic, cumin, salt and pepper and rest for 15 minutes.
- Rinse the rice. Heat 1 tablespoon of oil in a saucepan, stir in the rice for 1 minute, then add the water and salt. Bring to a boil, cover and cook on the lowest heat for 17 minutes, then rest for 5 minutes and fluff.
- Boil the potato slices in salted water for 8 to 10 minutes, until just tender, and drain well. Fry them in 2 tablespoons of oil in a wide skillet for 8 minutes, turning, until golden at the edges.
- Mix the tomatoes, onion, chili, lime juice, parsley and salt for the relish and leave it to sit.
- Set up three plates with the flour, the beaten eggs and the breadcrumbs. Coat each cutlet in flour, then egg, then crumbs, pressing so the crumbs stick.
- Heat 1 cm (1/2 in) of oil in a large skillet over medium-high heat. Fry the cutlets one at a time for 1 1/2 to 2 minutes per side, until deep golden and cooked through with no pink. Drain on paper towels.
- Fry the 4 eggs in 1 tablespoon of oil until the whites are set and the edges are crisp. Leave the yolks runny, or cook them firm if you prefer.
- Spread the rice on four plates, cover with potato slices, lay a cutlet over each and top with an egg and a generous spoonful of relish. Serve at once.
Tips
- Pound the meat thin and evenly, because silpancho is meant to be wide and almost crisp rather than thick. Ask the butcher to slice the steaks thinly across the grain to save time.
- Fry the cutlets in two pans or keep them warm in a 100°C (210°F) oven, so everything reaches the table hot. Serve with llajua for those who like heat.
Questions and answers
What is silpancho?
Silpancho is a dish from Cochabamba of a thin breaded beef cutlet over rice and potatoes, topped with a fried egg and a tomato and onion relish. It is a filling lunch.
Which beef cut works best for silpancho?
Use lean, tender slices such as top round or sirloin, sliced thin and pounded. Fatty or sinewy cuts turn chewy when fried thin.
Can I bake the cutlets instead of frying them?
Yes. Spray the breaded cutlets with oil and bake on a rack at 220°C (425°F) for 12 to 15 minutes, turning once. They will be less crisp but lighter.
How long does it take to make Silpancho (Bolivian Breaded Beef Cutlet with Rice, Potatoes and Egg)?
About 1 h 20 min in total: 35 min of preparation and 45 min of cooking.
How many calories are in Silpancho (Bolivian Breaded Beef Cutlet with Rice, Potatoes and Egg)?
About 1000 kcal per serving, with 58 g of protein, 118 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 1000 kcal |
|---|---|
| Protein | 58 g |
| Carbohydrates | 118 g |
| Fat | 33 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 1750 mg |
Estimated values, calculated from the ingredients.
