Beef Milanesa Sandwiches (Dairy & Nut Free)

Instructions

1. 1Place the about 450 g Beef sirloin between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it to a 0.635 cm thickness.
2. 2Prepare three shallow dishes. In the first dish, place the 1/2 cup Tapioca starch. In the second dish, place the 1/2 cup Egg substitute. In the third dish, combine the 1 cup Gluten-free breadcrumbs with the 1 tsp Garlic powder, 1/2 tsp Smoked paprika, 1 tsp Salt, and 1/2 tsp Black pepper.
3. 3Take each pounded beef cutlet and coat it evenly first in the 1/2 cup Tapioca starch, then dip it into the 1/2 cup Egg substitute, and finally press it into the breadcrumb mixture until fully coated.
4. 4Heat the 1/4 cup Olive oil in a large skillet over medium heat, which is approximately 175°C.
5. 5Carefully place the coated beef cutlets into the hot oil. Fry for 3 to 4 minutes per side, until the coating is golden brown and the beef reaches an internal temperature of 71°C.
6. 6Remove the cooked beef milanesa from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. 7Slice the 1 large Tomato into thin rounds. Wash the 4 leaves of Lettuce.
8. 8Assemble the sandwiches by spreading a layer of the 1/4 cup Dairy-free mayonnaise on the inside of each of the 4 Gluten-free rolls. Place one lettuce leaf and a few tomato slices on the bottom half of each roll, then top with one beef milanesa. Place the top half of the roll on each sandwich.

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