Paleo Traditional Milanesa
Experience the irresistible crunch and savory flavor of Paleo Traditional Milanesa, a healthier twist on a classic Argentine dish. This recipe features tender, thinly sliced beef cutlets coated in a gluten-free breading made from almond flour, coconut flour, and arrowroot starch, perfectly seasoned with garlic, onion powder, and paprika. Pan-fried to golden perfection in avocado oil, these cutlets deliver a satisfying crispiness while staying true to paleo-friendly principles. Easy to prepare in just 35 minutes, this dish is ideal for weeknight dinners or special occasions. Serve with fresh parsley and lemon wedges for a vibrant finishing touch that pairs beautifully with the rich, hearty flavors. Indulge in this wholesome, high-protein meal that’s both delicious and diet-conscious!
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Recipe Information
Ingredients
- 4 pieces Beef cutlets (thinly sliced, tenderized)
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Arrowroot starch
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (minced, optional for garnish)
- 3 tablespoons Avocado oil
- 4 wedges Lemon wedges (for serving)
Instructions
Prepare the breading mixture by combining almond flour, coconut flour, arrowroot starch, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish. Mix well to combine.
Crack the eggs into a separate shallow dish and whisk until smooth to create the egg wash.
Pat the beef cutlets dry with a paper towel, then dip each cutlet into the egg wash, ensuring it is evenly coated on both sides.
Transfer the egg-coated cutlet to the breading mixture, pressing it gently into the mix to adhere the coating evenly. Flip and coat the other side. Shake off any excess and place the coated cutlet on a clean plate. Repeat with the remaining cutlets.
Heat a large skillet over medium heat and add the avocado oil. Once the oil is hot and shimmering, carefully lay the breaded beef cutlets in the skillet. Cook in batches if necessary to avoid overcrowding the pan.
Cook each cutlet for 3-4 minutes per side until golden brown and crispy. Use tongs to carefully flip the cutlets.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Garnish with minced fresh parsley, if desired, and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 7.8 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1674 mg | 36% | |
*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.
