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Author:
chefenviaje
TikTok
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Low-Carb Gluten-Free Milanesas with Cauliflower Puree & Basil Sauce
Indulge in a delightful low-carb and 100% gluten-free meal featuring Argentinian-style milanesas coated in a toasted almond crust. This flavorful dish is complemented by tender roasted asparagus, sun-dried tomatoes, a velvety cauliflower purée, and a vibrant fresh basil green sauce. A perfect balance of health and gourmet pleasure.
#Low-Carb
#Gluten-Free
#Healthy
#Milanesa
#Cauliflower
#Asparagus
#Basil Sauce
#Dinner
#Gourmet
Milanesas with Almond Crust
Recipe Information
35m
Prep Time
35m
Cook Time
1h 10m
Total Time
4
Servings
Medium
Argentinian
English
Nutrition (per serving)
450
Calories
35g
Protein
15g
Carbs
28g
Fat
Creamy Cauliflower Purée
Ingredients
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Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Roasted Asparagus
Instructions
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- Prepare the Almond Crust Milanesas: Pat the cutlets dry. In one shallow dish, mix almond flour, grated Parmesan, salt, and pepper. In another, beat the eggs. Dip each cutlet first in egg, then in the almond flour mixture, pressing to coat well. Fry in olive oil over medium heat until golden brown and cooked through, about 3-4 minutes per side.15m
Preview15mPreviewPrepare the Almond Crust Milanesas: Pat the cutlets dry. In one shallow dish, mix almond flour, grated Parmesan, salt, and pepper. In another, beat the eggs. Dip each cutlet first in egg, then in the almond flour mixture, pressing to coat well. Fry in olive oil over medium heat until golden brown and cooked through, about 3-4 minutes per side. - Make the Creamy Cauliflower Purée: Steam or boil cauliflower florets until very tender, about 10-12 minutes. Drain well. Transfer to a food processor or use an immersion blender. Add heavy cream, butter, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.15m
Preview15mPreviewMake the Creamy Cauliflower Purée: Steam or boil cauliflower florets until very tender, about 10-12 minutes. Drain well. Transfer to a food processor or use an immersion blender. Add heavy cream, butter, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. - Roast Asparagus: Preheat oven to 200°C (400°F). Toss trimmed asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 8-10 minutes, or until tender-crisp.10m
Preview10mPreviewRoast Asparagus: Preheat oven to 200°C (400°F). Toss trimmed asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 8-10 minutes, or until tender-crisp. - Prepare Fresh Basil Green Sauce: In a food processor, combine fresh basil leaves, garlic clove, toasted pine nuts, grated Parmesan, lemon juice, salt, and pepper. While processing, slowly drizzle in extra virgin olive oil until a smooth, vibrant green sauce forms. Adjust consistency as desired.5m
Preview5mPreviewPrepare Fresh Basil Green Sauce: In a food processor, combine fresh basil leaves, garlic clove, toasted pine nuts, grated Parmesan, lemon juice, salt, and pepper. While processing, slowly drizzle in extra virgin olive oil until a smooth, vibrant green sauce forms. Adjust consistency as desired. - Assemble and Serve: Plate the milanesas alongside generous dollops of cauliflower purée. Arrange the roasted asparagus and sprinkle with chopped sun-dried tomatoes. Drizzle the fresh basil green sauce generously over the milanesas and purée. Serve immediately and enjoy!5m
Preview5mPreviewAssemble and Serve: Plate the milanesas alongside generous dollops of cauliflower purée. Arrange the roasted asparagus and sprinkle with chopped sun-dried tomatoes. Drizzle the fresh basil green sauce generously over the milanesas and purée. Serve immediately and enjoy!
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