Breaded Steak Recipe (Lomo de Res Apanado)
Breaded Steak Recipe
Breaded Steak Recipe (Lomo de Res Apanado) from Colombia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested. Native name preserved: Breaded Steak Recipe.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 4 min
- Total
- 8 hr 14 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Breaded Steak Recipe (Lomo de Res Apanado) is listed as beef from Colombia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Beef907 g
- Alinos Sauce237 ml
- Wheat flour237 ml
- Breadcrumbs473 ml
- Cumin4.9 ml
- Egg3
- Saltto taste
- Black pepperto taste
- Parsley30 ml
- Oilto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
480 minStep 2
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.
4 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Breaded Steak Recipe (Lomo de Res Apanado) take?
8 hr 14 min all in — 10 min prep, 4 min cook, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl, Mortar and pestle.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
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.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.