Bolivian Silpancho – Breaded Beef Cutlet with Rice and Egg

A hearty and colorful dish from Cochabamba, Bolivia, Silpancho features thin breaded beef steaks served over rice and potatoes, topped with a fried egg and salsa.

Ingredients (Serves 4):

* 4 thin beef cutlets (round or sirloin)
* 2 eggs
* 4 medium potatoes, sliced
* 2 cups white rice, cooked
* 1 cup breadcrumbs
* 2 tomatoes, diced
* 1 small onion, chopped
* Fresh parsley or coriander
* Salt, pepper, oil

Instructions:

1. Season beef, coat in breadcrumbs. Fry until golden on both sides.
2. Pan-fry sliced potatoes until crispy and tender.
3. Fry eggs sunny-side-up.
4. For salsa: mix tomatoes, onion, parsley, salt.
5. Serve rice on the plate, top with potatoes, steak, egg, and spoonfuls of salsa.

Bolivian Tip:
The beef should be pounded very thin — nearly as large as the plate.