Bolivian Breaded Beef Cutlet over Rice with Fried Egg and Tomato-Onion Salsa

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A beloved Cochabamba classic, this dish layers a paper-thin breaded beef cutlet over a bed of fluffy white rice, crowns it with a sunny fried egg, and serves it alongside a fresh tomato-onion salsa called llajwa. Every component contrasts beautifully: crispy beef, soft rice, runny yolk, and the bright tang of the salsa.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 6 gSugar
• 42 gProtein
• 890 mgSodium
• 820 mgPotassium
• 140 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the breaded beef cutlets

• 1.5 lb (680 g) thinly sliced round steak, pounded to 1/8-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups plain dried breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 cup vegetable oil for frying

For the rice and eggs

• 2 cups long-grain white rice, rinsed
• 4 cups water
• 1 tsp salt
• 1 tbsp unsalted butter
• 4 large eggs
• 2 tbsp vegetable oil

For the tomato-onion salsa (llajwa)

• 3 medium Roma tomatoes, finely diced
• 1 small red onion, finely diced
• 1 fresh locoto or jalapeño chile, minced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp white vinegar
• 1/2 tsp salt

For the boiled potatoes

• 1 lb (450 g) Yukon gold potatoes, peeled and halved
• 1 tsp salt

Directions

1. Season the pounded steak with salt, pepper, and cumin. Set up three shallow plates: flour, beaten eggs, and breadcrumbs. Dredge each slice in flour, dip in egg, then press firmly into breadcrumbs to coat both sides thoroughly.
2. Bring 4 cups of water to a boil in a heavy pot with 1 tsp salt. Add the rinsed rice and butter, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam, covered, for 5 more minutes; fluff with a fork.
3. Meanwhile, place the potatoes in a separate pot, cover with cold salted water, and simmer until fork-tender, about 15 minutes. Drain and keep warm.
4. Combine the diced tomatoes, red onion, minced chile, cilantro, vinegar, and salt in a bowl. Toss well and let sit for at least 10 minutes to develop the flavors.
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets one or two at a time for about 2 minutes per side until deeply golden brown. Transfer to a paper-towel-lined plate and keep warm.
6. In a separate nonstick skillet, heat 2 tbsp oil over medium heat and fry the eggs sunny-side up until the whites are set and the yolks remain runny, about 3 minutes.
7. To assemble each plate, spread a generous mound of rice, lay a breaded cutlet on top, set a fried egg over the beef, and serve with boiled potatoes and a generous spoonful of the tomato-onion salsa on the side.

Cook’s Notes

• Pound the beef very thin, almost translucent in spots; this is the hallmark of a proper silpancho and ensures quick, even cooking.
• Use day-old rice for a drier texture that won't turn mushy under the juices of the cutlet and egg yolk.
• Adjust the heat in the salsa to taste; traditional llajwa in Cochabamba carries real heat from locoto chiles.
• For an extra layer of crunch, double-bread the cutlets by repeating the egg-and-breadcrumb dip a second time.
• Serve everything on warm plates so the rice stays fluffy and the cutlet keeps its crisp crust while you eat.

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