• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Soy Milanesa with Avocado Pesto (Milanesas Rellenas con Pesto de Avocado)

    Meat or chicken milanesas are a favorite comfort food dish of Argentinian families. In this lighter vegetarian version, the milanesas are made with soy and whole wheat flour and filled with a creamy and vibrant avocado pesto, making them perfect for a meatless meal during Lent or any night of the year.


    Ingredients
    For the Avocado Pesto:
    2
    tablespoons
    pine nuts
    3
    cloves
    garlic
    1
    avocado
    1
    bunch cilantro
    3
    tablespoons
    grated parmesan cheese
    1
    teaspoon
    fresh lime juice
    5
    tablespoons
    Olive Oil
    *
    kosher salt and freshly ground black pepper, to taste
    For the Milanesas:
    10 1/2
    ounces
    soy flour
    9
    ounces
    whole wheat flour
    2
    tablespoons
    wheat germ
    1
    pinch
    dried oregano
    1
    pinch
    aji molido
    1
    tablespoon
    olive oil, plus extra for greasing the baking sheet
    5
    cloves
    garlic, finely chopped
    2
    large eggs
    2
    tablespoons
    milk
    1
    handful
    fresh parsely, chopped
    7
    ounces
    organic dry bread crumbs
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    To make the avocado pesto, in the bowl of a food processor, pulse the pine nuts and the garlic until the nuts are finely chopped. Add the avocado, cilantro, parmesan, lime juice and salt and pepper to taste. Pulse a few times to combine. Add the olive oil and process the ingredients until smooth. Set aside.
    For the milanesas, preheat the oven to 350 F and grease a baking sheet with olive oil. Mix both flours, wheat germ, oregano and aji molido in a bowl.
    Heat the olive oil in a small skillet over medium heat. Add 4 cloves of chopped garlic and cook until fragrant and softened, about 30 seconds. Add to the bowl.
    Stir in 1 egg, 1 tablespoon milk and 1 cup water. Add the second tablespoon of milk if the dough seems dry. Knead the dough until smooth and then roll until 1/4-inch thick. Cut dough into circles, approximately 3-inches in diameter.
    Place a teaspoon of pesto in the middle of one circle and top with a second dough round. Pinch the borders together with your fingers so the filling will not spill out when you cook them.
    Bring a medium pot of water to boil and cook the filled circles for 2 minutes. Drain.
    Beat the second egg and mix with the chopped parsley and remaining 1 clove chopped garlic. Season with salt and pepper. Put the bread crumbs in a second dish.
    Dip each milanesa in the egg mixture and then roll in the bread crumbs. Place on a greased baking sheet and bake for 20 minutes, turning halfway through.

    The base number of servings for this recipe is 4
    OK

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