Dairy-Free Milanesa Napolitana with Quinoa

Ingredients

• 4 pieces Beef Cutlets
• 1 cup Dairy-Free Breadcrumbs
• 1/2 cup Dairy-Free Milk (for soaking)
• 1 cup Tomato Sauce
• 1/2 cup Dairy-Free Mozzarella Cheese
• 1/4 cup Black Olives
• 1 cup Quinoa
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Pour the 1/2 cup of dairy-free milk into a shallow dish. In a separate shallow dish, combine the 1 cup of dairy-free breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; stir them together thoroughly.
2. 2Dip each of the 4 pieces of beef cutlets into the dairy-free milk, ensuring both sides are coated, then allow any excess milk to drip off. Immediately transfer each cutlet to the breadcrumb mixture, pressing gently to ensure an even and complete coating on all sides.
3. 3Place the breaded cutlets in a single layer on a large baking sheet. Drizzle the 2 tablespoons of olive oil evenly over the tops of the breaded cutlets. Bake in the preheated oven for 20 minutes, until the breading is golden brown and the internal temperature of the beef reaches 145°F (63°C).
4. 4Carefully remove the baking sheet from the oven. Evenly spread the 1 cup of tomato sauce over the top of each baked cutlet. Sprinkle the 1/2 cup of dairy-free mozzarella cheese over the sauce, followed by the 1/4 cup of black olives.
5. 5Return the baking sheet to the oven and bake for an additional 5-10 minutes, or until the dairy-free mozzarella is melted and bubbly. While the milanesa finishes baking, combine the 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
6. 6Carefully transfer the finished milanesa napolitana to serving plates. Serve immediately with the cooked quinoa on the side.

Substitutions

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