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Milanese with pumpkin puree

Typical, but with a gourmet touch, as if to cancherize if unexpected visits come. After all: who does not like milanese?


Ingredients for some milanese like mom's

Beef Milanese

  • Eggs 6
  • Graisins
  • Buttock
  • Milk
  • 1 Kilo
  • Breadcrumbs
  • Parsley
  • Pepper
  • Salt

Pumpkin Puree A 

  • Coconut
  • oil Olive oil
  • Thyme
  • Pumpkin
  • Lemon zest
  • Cream cheese

  Pumpkin Puree  

  1. Bake the  pumpkin  in large cubes with fresh  thyme  , coconut oil and cook at 180 °C for 50 minutes covered with foil.
  2. Heat in a pot coconut oil, baked pumpkins, olive oil,  lemon  zest and step on until puree.
  3. Add  cream  cheese and mix.


  1. In a bowl mix eggs, salt, pepper, chopped  parsley  , milk and set aside.
  2. Cut the buttock into thin steaks, remove excess fat and salt pepper.
  3. Gently beat the meat steaks with hammer until the desired thickness and size is obtained.
  4. Pass each piece of meat through breadcrumbs and then through the reserved  egg  mixture.
  5. Add rustically ground gryines to breadcrumbs. Pass the milanese through this mixture.
  6. Fry the milanese in plenty of hot oil.
  7. Serve with pumpkin puree.

El Gourmet Fountain

Publication Date: 24/02/2019

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