Comfort Food Friday: Milanesa with Roasted Potatoes

Once a week my husband and I like to indulge in some good ol’ fashioned comfort food. Being that I am of Mexican/Native South Texan heritage, most of my comfort foods happen to be from south of the border and the Lone Star State. At first it was difficult coming up with a recipe since only a few people in the Paleo space are recreating authentic REAL Mexican and/or Latino foods, but once I was done experimenting, I was able to enjoy a solid milanesa con papas (milanesa with potatoes).

For those of you who do not know what a milanesa is, it is a thinly cut round tip steak that is essentially breaded and fried. It is normally accompanied by fries, beans, rice, and a salad. Since we are in it to win it by maintaining a healthier lifestyle, we will not be frying the milanesa the traditional way. We will use much less oil, but we will definitely be applying that “breaded” goodness. Is your mouth watering yet? Mine is! Apúrate, hurry up, and let’s get started!

A plate with a milanesa steak topped with sauteed onions. There is a salad as a side with tomatoes, spinach, onions, and avocado. The other side served on the plate is roasted golden potatoes. There are three small condiment bowls with Mexican decorations holding onions, tomatoes, and lime wedges.
Paleo milanesa with roasted potatoes and a salad


Ingredients (Serves 2-3 People)

  • 1 pound round tip steaks
  • 1 egg
  • 3/4 cup Almond Flour
  • 2 Tbsp Cassava Flour
  • 1 Tbsp Coconut Aminos
  • 1 tsp Ground Mustard
  • 1 tsp Garlic Powder
  • Salt & Pepper to your taste
  • 1/4 cup Avocado Oil
Ingredients you will need


  • Beat eggs in a bowl and mix in mustard and coconut aminos
  • In another bowl combine all dry ingredients and mix
  • Dip each steak into the egg mix and make sure it is all covered
  • Put the steak onto your dry mixture and coat evenly
  • Add some avocado oil to your pan and set to medium heat
  • Place the milanesa steak on the pan and allow to cook for 3-5 minutes on depending on how hot your stovetop gets
  • Flip the milanesa steak over and repeat cooking process for 3-5 minutes
  • You may add more avocado oil if need be
  • Place cooked milanesa steaks on top of absorbent paper towels to absorb excess oil

Make sure you don’t have the milanesas sitting around because the crust may get soft and less crunchy. If this does happen to you just pop them in the oven to reheat for a couple of minutes. Now that you’ve nailed the milanesa, its time for you to roast them papas, potatoes! You can prepare the potatoes as you are waiting for your milanesas to cook.

Roasted Potatoes

Ingredients (3-4 servings):

  • Approximately 7 gold baby potatoes washed
  • 1 Tbsp Avocado Oil
  • Salt & Pepper to taste
    • OPTIONAL- You may add paprika, turmeric, chili powder, and garlic powder for a more Southwest flavor


  • Set oven to roast on 425 degrees F
  • Line a baking sheet with parchment paper
  • After washing, cut each potato into 4ths or 6ths depending on how big the baby potato
    • You may also peel the skins off if your body cannot tolerate potato skins. It will work just as well. That is actually how I eat my roasted potatoes.
  • Place all potatoes in a bowl and add oil, salt, and pepper. If you are making the Southwest version, add your spices in now.
  • Mix well and spread them onto the baking sheet
  • Make sure they are spread out evenly
  • Roast potatoes for 15 minutes
  • Remove from the oven and flip them over
  • Place potatoes back into the oven for an additional 5 minutes
  • Remove from oven and enjoy!

These potatoes are really yummy and versatile. They are my go to for when I want a quick and easy side. They are crunchy and full of flavor! I hope you enjoy them!

Plating Your Milanesa

You finally made a Paleo milanesa with roasted potatoes! However, if you are not much of a potato fan, don’t you worry. You can always replace the potato side with some cilantro lime cauliflower rice. This is a healthier alternative to regular rice and it is totally Paleo! Don’t forget to add a salad as one of your sides. I sauteed some onions to put on top of my milanesa because thanks to my autoimmune disease, my body cannot tolerate tomatoes or hot peppers. I used to top my milanesa with salsa, and it was amazing. This would be called a milanesa a la mexicana.

Here is a quick reminder about what makes this Paleo milanesa so awesome! It is very filling because of its nutrient density, so don’t be surprised if you cannot finish it in one sitting and if you are full for quite a while after eating it. I hope this recipe brings you the comfort you’re looking for this Friday. Viva la milanesa!

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