
Milanesa Vegana à la Lupe

Milanesa is very often served in Argentina as street food or in snack bars and restaurants. It is a piece of breaded meat that usually comes in a sandwich. This recipe is from my friend. She uses aubergines for the schnitzel, but of course other vegetables can be used.

Milanesa Vegana à la Lupe
Ingredients
- 1 aubergine
- 4 – 6 vegan buns
- 1 onion
- 1 pepper
- 1 tomato
- spinach or rucula
- 200 ml water
- 100 g white or brown flour, type 1050
- 1 tsp mustard
- breadcrumbs
- turmeric
- cumin
- oregano
- Frying oil
- Mustard, ketchup and Sriracha
Instructions
- Peel the aubergines and cut lengthwise into 1 cm thick slices. Soak in a bowl of salted water for 20 minutes.
- Meanwhile, cut the buns in half and toast or bake them to make them crispy.
- Peel the onion and cut into rings. You can fry them as you like or use them raw.
- Wash the pepper tomato and spinach or rucula.
- Remove the stems from the spinach if necessary.
- Cut the peppers into strips and fry them.
- Slice the tomato.
- Remove the aubergines from the salt water and dry with a clean cloth. For the wet breading, mix the water, flour and mustard in a bowl.
- Put the breadcrumbs and spices in a plate and mix.
- Dredge each aubergine first in the wet breadcrumbs and then in the breadcrumbs. Repeat the process once if desired.
- Excess cutlets can be frozen.
- Heat enough frying oil in a pan and fry the cutlets in it.
- Now top the sandwich as you like and enjoy.
Notes
Nutrition

