Argentinian Vegetable Milanesas

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium zucchinis, sliced into 1/4 inch rounds
• •1 medium eggplant, sliced into 1/4 inch rounds
• •1 cup breadcrumbs
• •1/2 cup all-purpose flour
• •2 eggs
• •1/4 cup milk
• •1 cup grated Parmesan cheese
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp paprika
• •Salt and pepper to taste
• •Vegetable oil, for frying
• •2 cups crushed tomatoes
• •1 tsp dried oregano
• •1 tsp sugar
• •Salt and pepper, to taste
• •Chopped fresh parsley, for garnish (optional)

Instructions

1. 1

   Preheat your oven to 200°F (93°C) to keep the cooked milanesas warm.

2. 2

   Prepare a breading station: place flour in one dish, beaten eggs mixed with milk in another, and combine breadcrumbs, half of the Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a third dish.

3. 3

   Dip each vegetable round (zucchini and eggplant) first into the flour, coating evenly, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to adhere the breadcrumbs.

4. 4

   Heat vegetable oil in a large frying pan over medium heat. Once hot, fry the breaded vegetables for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

5. 5

   While the vegetables are frying, prepare the tomato sauce: in a saucepan over medium heat, combine crushed tomatoes, oregano, sugar, salt, and pepper. Let simmer for 10-15 minutes, stirring occasionally.

6. 6

   Arrange the fried vegetable milanesas on a baking sheet and keep warm in the oven as you finish frying the remaining rounds.

7. 7

   Once all the milanesas are cooked, remove them from the oven, and serve hot topped with the tomato sauce. Garnish with chopped parsley and sprinkle with the remaining Parmesan cheese, if desired.