Low Sodium Traditional Milanesa
Experience the savory and satisfying flavors of this Low Sodium Traditional Milanesa, a lighter twist on the classic Argentinian dish. This recipe showcases tender, thinly-pounded beef coated in a seasoned mixture of low-sodium breadcrumbs, smoked paprika, garlic powder, and a hint of ground mustard for bold, aromatic flavors without the salt. Perfectly pan-fried in olive oil to crisp, golden perfection, these breaded beef cutlets are not only delicious but heart-friendly, catering to low-sodium diets without compromising taste. Serve your milanesa hot, garnished with fresh parsley and a squeeze of bright lemon juice for a vibrant finish. Pair with a fresh green salad or roasted vegetables for a wholesome, balanced meal the whole family will love. Great for quick weeknight dinners or a cozy weekend feast!
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Recipe Information
Ingredients
- 4 pieces Beef top round steak (thinly sliced, about 1/4 inch thick)
- 1 cup Low-sodium breadcrumbs
- 0.5 cup Unsalted whole-wheat flour
- 2 large Eggs
- 1 teaspoon Garlic powder (no salt added)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard powder
- 2 tablespoons Fresh parsley (finely chopped, optional for garnish)
- 4 pieces Lemon wedges
- 2 tablespoons Olive oil or avocado oil
- 1 teaspoon Salt-free seasoning blend (optional)
Instructions
Place the beef slices between two sheets of plastic wrap and pound lightly with a meat mallet until they are thin and even, about 1/8 inch thick.
In a shallow dish, mix the low-sodium breadcrumbs with garlic powder, smoked paprika, ground mustard powder, black pepper, and the salt-free seasoning blend (if using).
Set up a dredging station with three shallow dishes: Place the flour in the first dish, whisked eggs in the second dish, and the seasoned breadcrumbs in the third dish.
Lightly coat each piece of beef in the flour, shaking off any excess. Then dip it into the egg mixture, and finally press it into the breadcrumb mixture, ensuring it is evenly coated on both sides.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Working in batches, cook the breaded beef for 2-3 minutes per side, or until golden brown and cooked through. Add the remaining tablespoon of oil to the skillet as needed for the remaining batches.
Place cooked milanesas on a plate lined with paper towels to absorb excess oil.
Serve immediately, garnished with fresh parsley and lemon wedges on the side for squeezing over the top. Pair with a simple green salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 229 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1981 mg | 42% | |
*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.
