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
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