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Milanesa de berenjena
Argentine breaded aubergine cutlets
Milanesas, thin breaded cutlets brought by Italian immigrants, are the everyday dinner of Argentina and Uruguay, made in every home from Rosario to Mendoza. Vegetarian families make them with aubergine slices, which turn creamy inside a crunchy golden crumb, and serve them with mashed potato, salad or between bread as a sandwich de milanesa. Children love them with a squeeze of lemon. Turn them into milanesa a la napolitana by topping with tomato sauce and mozzarella and grilling. Chef's tip: season the egg, not just the crumbs: garlic and parsley in the egg are what make an Argentine milanesa taste like home.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Sprinkle 2 large aubergines slices with 1 tsp of 1 tsp salt, leave in a colander for 10 minutes, then pat dry with kitchen paper.
Step 2: Beat 2 eggs in a wide dish with 1 clove garlic, 2 tbsp fresh parsley and the rest of the ½ tsp salt. Put 1 ¾ oz plain flour and 5 ½ oz dry breadcrumbs in two more dishes.
Step 3: Dip each slice in flour and shake off the excess, then in egg, then press firmly into the crumbs on both sides. The common mistake is skipping the flour: the egg slides off and the crumb falls away in the pan.
Step 4: Heat ¾ cup vegetable oil in a large frying pan over a medium heat until a crumb sizzles at once. Fry the slices in batches until deep golden and crisp and the aubergine is soft when pierced, 3 minutes per side.
12 minStep 5: Drain on kitchen paper and serve hot with 1 lemon wedges.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 10 g
- Carbs
- 42 g
- Fat
- 19 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does milanesa de berenjena take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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