Breaded steak is a traditional dish with deep roots in the Southern cuisine of the United States, where it is known as "Southern Fried Steak" or simply "Country Fried Steak". Its origin dates back to the influence of European immigrants who adapted breading and frying techniques to the ingredients available in their new environment. In different Latin American countries, this dish may have various names, such as "bistec apanado" in Mexico, "milanesa" in Argentina and Chile, or even "breaded chop" in some regions. Although the basic concept of breaded and fried meat is common, each country adds its own touch in seasonings and side dishes.
The incorporation of cactus in this variant of breaded steak provides a unique flavor and an interesting texture, fusing Southern tradition with native ingredients from Latin America, especially from Mexico, where nopal is a fundamental element of the cuisine. This mix of culinary cultures results in a dish that honors Southern roots while celebrating Latin American gastronomic richness.
How to prepare Southern-style breaded steak with cactus
To prepare this delicious breaded steak with a Southern touch and the freshness of cactus, start by adding the seasoned jalapeño salt to the flour and mix well to integrate the flavors.
Dip each steak in the seasoned flour, then dip it in the egg wash and dip the meat again in the seasoned flour, making sure to coat each steak well to achieve a crispy breading.
Heat the vegetable oil to approximately 350 degrees Fahrenheit in a large skillet. The oil level should be deep enough to completely cover the steaks during frying.
Fry the breaded steaks until golden and crispy. Then, drain them on paper towels to remove excess oil and place them on a warm platter covered with aluminum foil to keep them warm.
Pour out all the oil and juices from the skillet, leaving only 2 tablespoons. Add 3 tablespoons of the remaining seasoned flour and mix well, cooking over medium heat and stirring constantly until the oil and flour mixture turns a golden color, forming a roux.
Remove from the heat and add the milk and instant chicken broth. Return the preparation to the heat and simmer, stirring constantly to avoid lumps, until the sauce thickens and acquires a creamy texture.
Finally, serve the hot sauce over the breaded steaks with cactus, using a spoon to distribute it evenly and enjoy this combination of Southern and Mexican flavors.
