OK so on a happier note I will give you a recipe for vegetarian milanesas. The milanesa is a common breaded cutlet dish, mostly found in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, and other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa.
The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name probably reflecting an original Milanese preparation cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.
A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. (source: wikipedia.org)
My milanesas are made out of oats and vital wheat gluten (did you expect something traditional?) and yes, I prefer the healthier alternative of baking them but you are welcome to fry them. Enjoy with a sprinkle of lemon juice and a side of french or baked fries and a big salad (eat your veggies!).
Prep Time: 15
Cook Time: 40 minutes
Ingredients (4 milanesas)
- 4 cups water
- 1/4 cup vital wheat gluten flour
- 1 1/2 cups old fashioned oats
- 1/4 cup nutritional yeast flakes
- 1/2-2/3 cup hot water
- 1 vegetable bouillon cube
- 2 tablespoons chopped fresh parsley
- 1-2 garlic cloves, minced
- 1 large egg (or flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, let it rest for 5 minutes or microwave for 30 seconds)
- Salt and pepper, to taste
- 1/4 cup bread crumbs (Italian style)
- 1/4 cup instant potato flakes
- 6 teaspoons olive oil
- Lemon wedges, to serve
In a medium saucepan boil the first 4 cups of water.
In a blender or food processor, grind the oats until they become a fine flour.
In a medium bowl combine the gluten flour, ground oats and nutritional yeast.
Dissolve the bouillon cube in the 1/2 (2/3) cup of water.
Pour the water into the dry ingredients and mix with your hand until everything is incorporated.
Divide the dough into four balls and flatten them with a rolling pin (irregular forms are OK).
Preheat the oven to 425 degrees F.
Introduce each cutlet into the boiling water and precook for 3 minutes each.
Remove from the water with a slotted spoon.
Meanwhile in a bowl, beat the egg (or flax egg) and add the parsley, garlic, salt and pepper.
In a pie dish, mix the breadcrumbs and potato flakes.
Coat each cutlet with the egg mixture and then with the breadcrumb mixture.
Pour 2 teaspoons of oil and spread it on a baking sheet. Lay each cutlet on it and pour 1 teaspoon of oil on each one.
Bake for 7-10 minutes, turn and bake for another 7 minutes.
Alternatively, you can fry them or broil them for 5 minutes on each side on the lowest rack.
Serve with lemon wedges if desired.Nutrition Facts per Milanesa
Total Fat: 12g (Sat 2g, Polyunsat 1.4g, Monounsat. 5.7g, Trans. 0g)
Total Carbs: 32g
Vitamin A: 1.5 %
Vitamin C: 2.1%
Percent Daily Values are based on a 2000 calorie diet.
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