Low Carb Traditional Milanesa
Treat yourself to the comforting flavors of a classic dish with a wholesome twist in this Low Carb Traditional Milanesa recipe. Made with tender, thinly sliced beef cutlets, this keto-friendly version swaps traditional breadcrumbs for a savory almond flour and Parmesan cheese coating, elevated with a hint of garlic powder and paprika. Each perfectly golden, pan-fried cutlet boasts a crispy, flavorful crust while staying juicy and tender inside. Quick and easy to prepare in just 30 minutes, this low-carb milanesa pairs beautifully with a squeeze of fresh lemon and a sprinkling of parsley for a bright, zesty finish. Perfect for weeknight dinners or an impressive low-carb main course, this healthier take on a traditional Latin American favorite is sure to delight your taste buds without compromising your dietary goals.
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Ingredients
- 4 pieces (about 1/4 inch thick) Thinly sliced beef cutlets
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup (for frying) Avocado oil or olive oil
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Directions
Step 1
Prepare the breading station by whisking the eggs and heavy cream together in a shallow bowl until smooth.
Step 2
In another shallow bowl, mix the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Step 3
Pat the beef cutlets dry with paper towels to remove any excess moisture, ensuring the breading adheres properly.
Step 4
Dip each cutlet into the egg mixture, coating it thoroughly. Let any excess egg drip off.
Step 5
Press the egg-coated cutlet into the almond flour-Parmesan mixture, making sure it is evenly coated on both sides. Press gently to help the coating stick.
Step 6
Heat the avocado oil or olive oil in a large skillet over medium heat. The oil should be hot but not smoking.
Step 7
Fry the breaded cutlets in batches, cooking them for 3-4 minutes on each side, or until the crust is golden brown and the beef is cooked through.
Step 8
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Step 9
Garnish with freshly chopped parsley if desired, and serve with lemon wedges for added brightness.
Nutrition Facts
| Serving size | (898.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3196.6 |
| Total Fat 270.4g | 0% |
| Saturated Fat 69.6g | 0% |
| Cholesterol 762mg | 0% |
| Sodium 4178.4mg | 0% |
| Total Carbohydrate 30.8g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 5.7g | |
| Protein 170.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1207.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1515.5mg | 0% |
Source of Calories