Entree: Bolivia – Central Culinary Region – Silpancho (Breaded thin beef cutlet served with rice, potatoes, and fried egg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 4 thin top round steaks or rump steaks, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) ground cumin
- 2 large eggs, beaten (for dredging)
- 1 1/2 cups (150 g) plain breadcrumbs
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 4 large eggs for topping (one per portion)
- 2 cups (370 g) long-grain white rice, uncooked
- 4 medium potatoes, peeled and boiled, about 1.5 lb (700 g)
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, diced
- 2 tbsp (30 ml) red wine vinegar or lime juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1/2 tsp (2.5 g) black pepper
- Lime or lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the rice according to package instructions (about 2 cups (370 g) uncooked rice yields enough for 4). Keep warm.
2. Place peeled boiled potatoes on a cutting board and slice into 1/4-inch (6 mm) rounds. Lightly fry the potato rounds in 2–3 tbsp (30–45 ml) oil in a skillet until golden on both sides, or keep boiled if preferred. Season with a pinch of salt.
3. Prepare the steaks: if not already thin, cover each steak with plastic and pound gently to about 1/8–1/4 inch (3–6 mm) thickness. Season both sides with 1 1/2 tsp (7.5 g) salt, cumin, and black pepper.
4. Set up a dredging station with flour mixed with remaining 1/2 tsp (2.5 g) salt, beaten eggs, and breadcrumbs in three shallow dishes. Dredge each steak first in flour, shaking off excess, then dip in beaten eggs, and coat evenly with breadcrumbs.
5. Heat 1/2 cup (120 ml) oil in a large skillet over medium-high heat. Fry breaded steaks 2–3 minutes per side, until golden brown and cooked through. Work in batches if necessary and drain on paper towels.
6. In a separate small skillet, fry 4 eggs sunny-side up or to desired doneness, seasoning lightly with salt and pepper.
7. Make the onion-tomato garnish: toss sliced red onion and diced tomato with red wine vinegar or lime juice, chopped parsley or cilantro, and a pinch of salt. Let sit 5 minutes to meld.
8. To assemble: mound a serving of rice on each plate, top with fried potato rounds, place a breaded steak over the potatoes, and finish with a fried egg on top. Spoon the tomato-onion garnish alongside and serve with lime or lemon wedges.

1. Cook the rice according to package instructions (about 2 cups/370 g uncooked rice yields enough for 4). Keep warm.
2. Place peeled boiled potatoes on a cutting board and slice into 1/4-inch (6 mm) rounds. Lightly fry the potato rounds in 2–3 tbsp (30–45 ml) oil in a skillet until golden on both sides, or keep boiled if preferred. Season with a pinch of salt.
3. Prepare the steaks: if not already thin, cover each steak with plastic and pound gently to about 1/8–1/4 inch (3–6 mm) thickness. Season both sides with 1 1/2 tsp (7.5 g) salt, cumin, and black pepper.
4. Set up a dredging station with flour mixed with remaining 1/2 tsp (2.5 g) salt, beaten eggs, and breadcrumbs in three shallow dishes. Dredge each steak first in flour, shaking off excess, then dip in beaten eggs, and coat evenly with breadcrumbs.
5. Heat 1/2 cup (120 ml) oil in a large skillet over medium-high heat. Fry breaded steaks 2–3 minutes per side, until golden brown and cooked through. Work in batches if necessary and drain on paper towels.
6. In a separate small skillet, fry 4 eggs sunny-side up or to desired doneness, seasoning lightly with salt and pepper.
7. Make the onion-tomato garnish: toss sliced red onion and diced tomato with red wine vinegar or lime juice, chopped parsley or cilantro, and a pinch of salt. Let sit 5 minutes to meld.
8. To assemble: mound a serving of rice on each plate, top with fried potato rounds, place a breaded steak over the potatoes, and finish with a fried egg on top. Spoon the tomato-onion garnish alongside and serve with lime or lemon wedges.