👨‍🍳 Instruktioner

1. 1

   Cook the rice according to package directions. Set aside.

   💡 Proffstips: Ensure rice is fluffy.
2. 2

   Peel the potatoes and slice them into thin rounds. Boil in salted water until tender, about 8-10 minutes. Drain and set aside.

3. 3

   For the salsa, combine diced tomatoes, red onion, parsley, and lemon juice in a small bowl. Season with salt and pepper. Set aside.

   💡 Proffstips: Allow salsa to meld flavors while preparing other components.
4. 4

   Place beef slices between plastic wrap and pound very thin with a meat mallet or rolling pin. Season both sides with adobo seasoning, salt, and pepper.

   💡 Proffstips: Aim for a thickness of about 1/8 inch.
5. 5

   Coat each side of the pounded beef with breadcrumbs. Press firmly to adhere.

   💡 Proffstips: Ensure an even coating of breadcrumbs.
6. 6

   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded beef cutlets until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.

   💡 Proffstips: Do not overcrowd the pan; fry in batches if necessary.
7. 7

   In the same skillet, fry the potato slices until lightly golden and crispy. Drain on paper towels.

   💡 Proffstips: Adjust heat as needed to prevent burning.
8. 8

   Fry the eggs sunny-side up in the same skillet, ensuring the yolks remain runny.

   💡 Proffstips: Runny yolks are traditional for mixing with the rice.
9. 9

   To assemble, layer each plate with rice, followed by fried potatoes, a beef cutlet, and a fried egg. Top generously with the prepared salsa.

   💡 Proffstips: Serve immediately while hot.