Vegan Traditional Milanesa

Elevate classic comfort food with this irresistible Vegan Traditional Milanesa recipe! Crafted with hearty seitan or your favorite plant-based cutlets, this dish delivers all the crispy, golden goodness of the beloved Argentine favorite—minus the meat. A flaxseed "egg" binds a flavorful breadcrumb coating infused with nutritional yeast, smoked paprika, and garlic powder, ensuring a perfectly seasoned crunch with every bite. Quick and easy to prepare, these vegan cutlets are pan-fried to perfection and served with a squeeze of fresh lemon juice for a tangy finishing touch. Ideal for weeknight dinners, this satisfying plant-based entrée pairs beautifully with a simple side salad or creamy mashed potatoes. Whether you're vegan or just looking to try a new twist on tradition, this recipe is sure to become a household favorite!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Seitan (or store-bought vegan cutlets)
• 1 cup Unsweetened plant-based milk (e.g., soy or almond)
• 2 tablespoons Ground flaxseeds
• 2 tablespoons Water
• 1.5 cups Breadcrumbs (gluten-free if needed)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Vegetable oil (for frying)
• 1 lemon Fresh lemon wedges (for serving)

Directions

Step 1

Prepare the flaxseed 'egg' by mixing the ground flaxseeds with water in a small bowl. Let it sit for 5-10 minutes until it thickens.

Step 2

In a wide, shallow bowl, whisk together the plant-based milk and the prepared flaxseed mixture.

Step 3

In another shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.

Step 4

Pat the vegan cutlets (seitan or your chosen base) dry with a paper towel to ensure the coating sticks well.

Step 5

Dip each vegan cutlet into the milk-flaxseed mixture, ensuring it is fully coated but not dripping excessively.

Step 6

Press the coated cutlet into the breadcrumb mixture, turning to coat both sides evenly. Repeat for all cutlets.

Step 7

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the breaded cutlets to the pan (work in batches if needed to avoid overcrowding).

Step 8

Cook the cutlets for about 3-5 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 9

Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 10

Serve warm with fresh lemon wedges on the side for a zesty finishing touch. Pair with a side salad or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(912.9g)

Amount per serving	% Daily Value*
Calories	1821.4

Total Fat 85.2g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3750.0mg	0%
Total Carbohydrate 180.7g	0%
Dietary Fiber 18.5g	0%
Total Sugars 7.7g
Protein 112.9g	0%

Vitamin D 100.0IU	0%
Calcium 586.3mg	0%
Iron 22.3mg	0%
Potassium 1432.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 23.3%

Carbs: 37.2%