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.