Silpancho

Ingredients

• 4 thin beef cutlets, pounded very thin
• 2 eggs, beaten
• 1 cup breadcrumbs
• 3 cups cooked white rice
• 2 potatoes, sliced and fried
• 4 fried eggs
• 1 tomato, diced
• 1/2 onion, diced
• Oil, for frying
• Salt and pepper, to taste

Instructions

1. 1Season the beef cutlets with salt and pepper, then dip in beaten egg and coat with breadcrumbs.
2. 2Fry the breaded cutlets in oil for 2-3 minutes per side until golden and cooked through.
3. 3Fry the sliced potatoes until golden and crisp.
4. 4To assemble, spread a bed of white rice on each plate, then top with a layer of fried potato slices.
5. 5Place a breaded cutlet on top of the potatoes.
6. 6Fry an egg per plate and place it on top of the cutlet.
7. 7Garnish with diced tomato and onion salsa (ensalada) before serving.

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