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Bolivian silpancho with breaded beef, rice, potatoes, fried egg, and tomato salad.

Bolivian Silpancho

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Cochabamba-style thin breaded beef with rice, potatoes, fried egg, and fresh tomato-onion salad.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bolivian
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice and Potatoes
  • 2 cups long-grain white rice rinsed
  • 4 cups water for rice
  • 2 lb yellow potatoes peeled and sliced
Cutlets and Eggs
  • 2 lb beef top round cut into 6 portions
  • 2 tsp fine salt divided
  • 1 tsp ground black pepper
  • 2 cups fine dry breadcrumbs
  • 3/4 cup neutral oil divided for frying
  • 6 large eggs
Tomato Salad
  • 4 medium ripe tomatoes diced
  • 1 medium red onion thinly sliced
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley

Equipment

  • Meat mallet
  • Large skillet
  • Medium saucepan
  • Shallow bowls

Method
 

Prepare the Sides:
  1. Cook rice with water and 1 teaspoon salt until tender, then rest covered for 10 minutes.
  2. Boil potatoes until just tender, drain, and brown the slices in a little oil. Toss tomatoes, onion, vinegar, parsley, and a pinch of salt together.
Bread and Fry:
  1. Pound each beef portion between sheets of parchment to about 1/8 inch (3 mm) thick. Season with remaining salt and pepper, press both sides firmly into breadcrumbs, and shake off excess.
  2. Shallow-fry each cutlet in a thin layer of oil for 2 to 3 minutes per side until naturally browned. Drain briefly.
Finish:
  1. Fry the eggs with set whites and soft or firm yolks as preferred. Build each plate with one cutlet, rice, potatoes, tomato salad, and one egg.

Nutrition

Calories: 780kcalCarbohydrates: 91gProtein: 45gFat: 27gSaturated Fat: 7gCholesterol: 265mgSodium: 920mgFiber: 7gSugar: 7g

Notes

  • Pound outward from the center to keep the beef thin without tearing.
  • Add oil between batches only as needed so the breading does not become greasy.