Soy milanesas with mixed salad
Shop-bought soy milanesas fried until crisp, with a lettuce, tomato and onion salad and lemon to squeeze over – a quick, cheap weeknight dinner in Argentina and Uruguay. They are also baked in the oven, or made 'a la napolitana' with tomato sauce and melted cheese.
- 30 minTime
- 30 minHands-on
- 4Portions
- 27 gprotein per portion
- 590kcal per portion
Ingredients for 4 portions
- 8Soy milanesas
- 3 tbspRapeseed oil, for frying
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- 1Yellow onion, in thin rings
- 2 tbspOlive oil
- 1 tbspVinegar
- to tasteSalt
- 1Lemon, in wedges
Method
- Wash the lettuce and cut it into strips. Cut the tomatoes into wedges and the onion into thin rings and put everything in a salad bowl.
- Heat oil about half a centimetre deep in a large frying pan over a medium heat. Fry the milanesas straight from the freezer in batches for 3–4 minutes per side, until golden and crisp. Drain on kitchen paper.
- Dress the salad with the olive oil, vinegar and salt.
- Serve the milanesas with the salad and lemon wedges for squeezing over.
