Zanzibari-style Milanesa a Caballo

Ingredients

In this Zanzibari adaptation of Milanesa a Caballo, we incorporate the vibrant flavors of Zanzibari cuisine. The traditional Argentinian dish is transformed by adding a spicy coconut sauce and serving it with plantain chips, which are commonly used in Zanzibari cuisine. These additions infuse the dish with a tropical twist and create a unique flavor profile that is both familiar and exciting. We alse have the original recipe for Milanesa a caballo, so you can check it out.

• 4 beef or chicken cutlets (150g each) 4 beef or chicken cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 2 ripe plantains, thinly sliced 2 ripe plantains, thinly sliced
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the plantain slices on a baking sheet and drizzle with vegetable oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes until golden and crispy.
3. 3.
   Meanwhile, prepare the meat cutlets. Season them with salt and pepper.
4. 4.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. 5.
   Dredge each cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. 7.
   In the same skillet, add the chopped onion and cook until translucent. Add the minced garlic, ginger paste, turmeric powder, cumin powder, and paprika. Cook for another minute until fragrant.
8. 8.
   Stir in the tomato paste and coconut milk. Bring the mixture to a simmer and cook for 5 minutes, until the sauce thickens slightly.
9. 9.
   Remove the skillet from heat and stir in the lemon juice. Season with salt and pepper to taste.
10. 10.
    To serve, place a breaded cutlet on a plate, spoon the spicy coconut sauce over it, and garnish with fresh cilantro. Serve with the crispy plantain chips on the side.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Make sure to slice them thinly for crispy chips.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the coconut sauce.
• If you can't find plantains, you can substitute them with regular bananas, although the flavor and texture will be slightly different.
• To make the dish more substantial, serve it with a side of coconut rice or a fresh salad.
• Experiment with different meats such as pork or fish for a variation in flavors.
• If you prefer a milder sauce, reduce the amount of spices used.

Serving advice

Serve the Zanzibari-style Milanesa a Caballo as a main course with a side of coconut rice or a fresh salad. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the breaded cutlets on a platter, spoon the spicy coconut sauce over them, and sprinkle with fresh cilantro. Place the crispy plantain chips in a separate bowl or on the side of the plate for an appealing contrast in textures.