What are you doing here? Who would want to eat breaded cutlets without breadcrumbs? Can you explain to me who in their right mind would want to eat breaded cutlets without breadcrumbs? My mom. My mom wants to eat breaded cutlets without breadcrumbs. My mom and my mom's doctor, who's the one who gave us this recipe for breaded cutlets without breadcrumbs .
Why? Because it doesn't have bread. And if it doesn't have bread, it's less fattening. But Mom... they're fried.
It doesn't matter, it's less fattening. Besides, I can bake them in the oven. But more... shhh! Recipe for breaded cutlets without breadcrumbs.
Do you know why I'm giving you this recipe? First, because I know my mom isn't the only one.
Second, because there are people who can't eat bread, and it's one thing to be celiac, but it's quite another to be driven away from your COUNTRY by being denied a milanga.
Third and foremost, I'm giving you this recipe for breaded cutlets without breadcrumbs because they're delicious! They're as crispy and tasty as traditional cutlets. Instead of breading, they're coated in instant mashed potato flakes, and there's just one trick, which I'll explain below.
Enjoy them! You'll love them. I also want to remind you that we also have the recipe for traditional Milanese, just like God intended.
Ingredients
for 8 milanesas
- 8 Milanese (I like them made from the loin ball, but they can also be square, breast, etc.)
- 2 eggs
- 1 garlic clove
- 1 handful of chopped parsley
- Instant mashed potatoes in flakes (quantity required)
- Optional: 1 tbsp grated cheese
- Oil, salt and pepper
Recipe for Milanese without breadcrumbs
So they are made
1. Beat the eggs with the chopped garlic and parsley. Add salt and pepper. If you used it, add the grated cheese.
2. Dip the milanesas in the egg, cover with plastic wrap and let it rest for a while, at least half an hour.
3. Once this time has passed, remove each milanesa and coat it in the mashed potatoes, just like breadcrumbs. The only trick : try not to cover the milanesas too much in egg before coating them. Don't remove any; draining them well is enough. This will prevent the mashed potatoes from becoming too hydrated. And another thing: don't double-coat them.
4. Cook your milanesas as usual: either fried or baked. And you've got your milanesas recipe without breadcrumbs. Add a little lemon juice and enjoy!
Recipe for Milanese without breadcrumbs: this is how they turn out
and they taste the same
Incredible!!!! No need to make two batters; I followed the instructions exactly, and they were amazing! Let them rest for half an hour and they're very juicy. TIP: Don't add any parsley or cheese, and add sweet paprika to taste.
How about rye flour?
Hello, question, why don't you pass it through the puree flakes twice?
Hello Paulina, I coat them with polenta, they are delicious.
They come out tremendous!
Hi Paulina. For dietary reasons (I absolutely need to lose weight and feed my family in the process), I've been banned from all carbohydrates. No more bread, potatoes, or rice (no flour or grains for now). How do I make milanesas and other breaded foods? Do you have any ideas? Thanks!
Incredible! In my case, I didn't have any breadcrumbs and wanted to make mozzarella sticks. I found your recipe and, with very little faith, tried it... they turned out incredible and the flavor is the same! Thank you so much, I highly recommend it!
Can it be frozen?
Good morning, I'm from Argentina. Can you get instant mashed potatoes? I only know the instant mashed potatoes that come with this product. But I understand it's powder. Can anyone help me?
Thanks.
I'm celiac and I make my own batter with instant mashed potatoes. Be careful! There are some brands that are suitable and others that aren't. I add a little grated cheese and toasted seeds (sesame, sunflower, or chia). It's also delicious for eggplant milanesas.
Awesome!!! Genius!!!
I'll tell you something Paulina, I've been making them for many years with oat bran because of my sugar, I cook them in the oven, alone or Neapolitan style, and sometimes they get fried, the advantage is that they don't absorb oil, I make fish fillets in the same way... Pablo.
The flake puree trick also works perfectly for onion rings!