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Beef Milanesa with Aji Verde

A Latin traditional breaded Sirloin Steak served with creamy Peruvian-style Aji Verde sauce.

  • 40
    min
  • 4
    SERVINGS
  • 440
    Cal
  • 28 g
    Protein

Ingredients:

  • 4 Beef Top Sirloin Steaks (about 1 pound)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt, divided
  • 1 egg
  • 1 tablespoon water
  • 1 cup dry bread crumbs
  • 1/4 teaspoon garlic powder
  • 1/4 cup vegetable oil
Aji Verde:
  • 1 bunch fresh cilantro
  • 3 jalapeno peppers
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt

Cooking:

  1. Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/4 teaspoon salt and garlic powder in separate shallow dish.

  2. Place beef Steaks between sheets of plastic wrap; pound to 1/4-inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.

  3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.

  4. Meanwhile, for aji verde, combine sauce ingredients in a blender and puree until smooth. Serve with steaks.

441 CALORIES

0 % *

4.2g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

4.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 steak with sauce: 441 Calories; 189 Calories from fat; 21g Total Fat (4.2 g Saturated Fat; 0.2 g Trans Fat; 6 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 102 mg Cholesterol; 908 mg Sodium; 34 g Total Carbohydrate; 2.1 g Dietary Fiber; 2.3 g Total Sugars; 28 g Protein; 0 g Added Sugars; 78.6 mg Calcium; 3.7 mg Iron; 406 mg Potassium; 0.3 mcg Vitamin D; 0.4 mg Riboflavin; 12.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 259 mg Phosphorus; 4.6 mg Zinc; 40.6 mcg Selenium; 121.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

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