Lomo Saltado & Chicken Milanese Recipes
By: Tristan Guilbeault
Instagram: @tristangcooks
The cousin of Chinese stir-fried beef, the Peruvian Saltado is a delicious fusion dish hailing from Peru. One of the most popular Peruvian dishes; traditionally thrown together in a wok and served with french fries. It is quick to make and the flavours are out of this world!
This dish is the culmination of multiple cultures clashing and flavours merging. “Lomo” means tenderloin in Spanish, which dictates the beef used in the dish. “Saltado” refers to the French word “sautee” or to jump off; meaning the food is so hot it is jumping out of the pan, aka a stir-fry. In the early 19th century, Chinese people immigrated to Peru to work the railroads, with them they brought their Cantonese cooking techniques and tools, such as the wok. On the streets of Lima, Chinese Peruvians began to combine these techniques with traditional Peruvian ingredients. Thus Chifa cuisine was born, which the Lomo Saltado is a prime example of. Beef with onions and tomatoes, cooked in a luscious gravy, and served over crispy french fries and/or rice. It is a dish that once you try, it will be a weekly craving.
Lomo Saltado
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, lactose-free, dairy-free, Paleo, can be made vegan or vegetarian
Total Time: 55 minutes | (Preparation): 10 minutes | (Marinade): 30 minutes | (Cooking): 15 minutes
Feeds: 2-4 people
Ingredients
● 1 package beef stir-fry (we recommend Gemstone or Top Grass)
Beef Marinade
● 2 tbsp soy sauce (we recommend Tamari, Naked & Saucy or Bragg)
● 3 garlic cloves minced
● 1 tsp cumin (whole or ground)
● 1⁄4 tsp oregano
● 1 tsp black pepper
Saltado Sauce
● 1⁄2 cup beef broth (we recommend The Gut Lab, Imagine low sodium or Pacific Foods)
● 3 tbsp High-Vibe Health Grass Fed Beef Tallow
● 1 medium onion (red or white), diced
● 1 bell pepper (red or yellow), diced
● 2 garlic cloves, minced
● 200g cherry tomatoes
● 1 tbsp red wine vinegar (we recommend Eden)
● 1 tbsp oyster sauce (we recommend Naked & Saucy)
● 2 tbsps soy sauce (Tamari, Naked & Saucy or Bragg)
● 1 tsp cornstarch
● 1⁄2 tbsp sugar or preferred sweetener
To Finish
● Fresh cilantro to garnish
● 1 bag French Fries or Veggie Fries (we recommend Cool & Simple Homestyle French Fries or Cookin Greens Tri-Colour Veggie Fries)
● Steamed rice
Instructions
1. Add your beef to a bowl, add all ingredients for the marinade and gently massage together with your hands. Cover, and let rest for 30 mins-1 hour in the fridge.
2. Sear your beef. Heat up a wok or frying pan on medium heat. Add 1 tablespoon beef fat, and add the beef in batches, making sure it is not overcrowded. They should gain some colour but not be fully cooked. Around two minutes per batch. Stir so they do not stick to the bottom. Add to a bowl.
3. Make the Saltado sauce. Turn down heat to medium-low. Add 1 tablespoon beef fat, add garlic, and gently fry for 2 minutes. Once it has gained some colour but not burnt, add beef broth, cornstarch, oyster sauce, soy sauce and sugar. Let it reduce for 3-5 minutes until it has the consistency of a light gravy. Add vinegar. Reserve in a bowl.
4. Cook the french fries according to package instructions, and/or wash and cook your rice.
5. Increase the heat of the wok to medium and add the last of the beef fat. Add red onions and bell peppers, stirring as necessary till they have gained some colour around the edges, around 3 minutes. Push the veggies to the side and add cherry tomatoes into the middle. Let the tomatoes char, but make sure they do not burst. Around 2 minutes. Now, add the cooked beef and the Saltado sauce. Cook for one more minute on high heat to let flavours combine. Season if necessary.
6. Serve hot over french fries and/or with a side of rice. Garnish with fresh cilantro or green onion and enjoy!
SUBSTITUTIONS
Lomo Saltado is a variant of stir-fried beef, therefore other veggies can be added. Onions and tomatoes are classic, but bell peppers, broccoli, cauliflower, zucchini, mushrooms, and other favourites can be added. In Peru, traditionally the tenderloin will be used because of its mouth feel. Any cut of steak diced can be used, such as flank, flatiron, sirloin, or even something more expensive like striploin. Amaranth carries pre-cut stir-fry beef from both Gemstone and Top Grass, which are perfect for this recipe. If you don’t have red wine vinegar; apple cider, white wine, or regular white vinegar can be used instead. Sugar can be substituted with your preference, the sauce just needs sweetness for balance.
VEGAN
That’s right, this dish can be made vegan! It was a surprise for me as well, but I think the flavours translate really well without the beef. Take your favourite mushroom, Maitake, Oyster, sliced Portabello, or even Shiitake. Any meaty mushroom will do, cut into larger pieces, and marinate for around 15 minutes. Proceed with the recipe as normal. Use your preferred cooking oil instead of beef tallow; coconut oil, avocado, or extra-virgin olive oil would work great. Mushrooms are great at absorbing flavours and bringing their own, so it was a no-brainer to make this vegan.
TECHNIQUE
A wok is not essential for this recipe, a frying pan will do fine. A wok has a larger surface area allowing the beef and vegetables to gain more char and thus more flavour. There may be some light flames in the kitchen, so be cautious and ensure that the hood fan is on. Make sure to constantly stir; food cooks quick in a wok.
Chicken Milanese is a traditional Italian dish found in Argentina, Brazil and Uraguay. With their traditions, they brought their classic food. Chicken Milanese, is a very simple dish, consisting of pounded-out chicken or veal, coated in breadcrumbs, and fried in olive oil. A twist of lemon and it hits all the senses, the outside is crispy, the inside meaty and juicy, it's salty, yet balanced with the acidity, a hint of chipotle brings the spice. Served alongside your favourite pan-fried veg. Here I have it served in its simplest form alongside asparagus.
Originating in Milan, Italy, this dish can be found around the world. The schnitzel, its cousin, is a similar dish of German origin. The dishes barely differ, with many people stating that Milanese must contain parmesan in the breadcrumb, while others say it must be a bone in pork or veal chop. This is a dish that has become so widespread, that the names are interchangeable with one another. In Italy or in Argentina it is eaten with a small side salad of arugula, cherry tomato and fresh lemon, in Mexico you can find it served inside tortas, in Germany it can be found served with grainy mustard and cabbage. The combinations are endless, but the flavours are fantastic.
Chicken Milanese
Recipe from Tristan Guilbeault
Dietary Restrictions: dairy-free, lactose, nut-free, can be made gluten-free
Total Time: 30 minutes | (Preparation): 15 minutes | (Cooking): 15 minutes
Feeds: 2-3 people
Ingredients
● 1 package chicken breast (we recommend Sunworks Farm)
● 3⁄4 cup breadcrumbs preferred variety (we recommend Panko or Kinnikinnik GF)
● 1⁄2 cup all-purpose flour or GF substitute
● 2 whole eggs, beaten
● 1 bundle of asparagus
● 1 whole lemon
● Olive or avocado oil
Spice Mix
● 1 tsp garlic powder
● 1 tsp onion powder
● 1 tsp paprika
● 1 tsp cumin (ground)
● 1 tsp black pepper
● 2 tsp salt
● 1⁄2 tsp chipotle powder
● 1⁄4 tsp oregano
Instructions
1. Mix together the spice mix. Add your breadcrumbs and flour to separate bowls. Add spice mix to the flour.
2. Take your chicken breast, place your hand on top, and cut the breast in half lengthwise, keeping it even. Take a piece and place it in a plastic ziplock bag. Using a mallet or instrument of choice, gently pound the thick side of the breast and continue until it is more or less uniform in thickness around 1⁄4 inch. Continue with the rest of the breast pieces.
3. Set up a breading station, place the flour, the beaten eggs and the breadcrumbs next to one another. Add the chicken to the flour, ensuring it is fully covered, then add to the eggs, then the breadcrumbs. Pat them with hands into the breadcrumbs so it is fully coated. Continue with the rest of the pieces.
4. Heat up a medium-sized pot halfway filled with water. It must be big enough to hold the asparagus. Add 1 tablespoon salt to the water. Cut woody stems off asparagus. Add them to the boiling water, cook for 3-4 minutes, they will have slightly softened and be a vibrant green. Add to a bowl of cold water, or ice bath to stop cooking.
5. Heat up a frying pan on medium heat. Add 2 tablespoons extra-virgin olive oil. Once it is hot, add the pieces of chicken 1-2 at a time, making sure they are not overcrowded. Once crispy on one side 1-2 minutes, flip. Continuing until they are golden brown and cooked through. Around 5 minutes in total. Continue with the rest.
6. Clean the pan with a paper towel. Back on medium heat, add 1 teaspoon olive oil. Add the asparagus in batches if necessary and season with salt and pepper. Cook until they have gained a little colour and the ends are soft but still slightly crunchy, 3-4 minutes.
7. Take the same pan and add 1 lemon cut in half. Let it sear for 2-3 minutes.
8. Serve the Chicken Milanese sprinkled with flaky salt, pan-fried asparagus and charred lemon on the side. Enjoy!
Chicken Parm
Ingredients
● 150g cherry tomato
● herbs, rosemary, thyme, or oregano
● 75g mozzarella cheese
● 2 tsp Olive oil
● 4 garlic cloves
Instructions
1. A classic variation on the Chicken Milanese. Before you start the asparagus above, set the oven to 425. Take a rectangular cake pan or roasting dish, add tomatoes, herbs, garlic and olive oil. Roast in the oven until tomatoes have begun to split on top and gained some colour. Around 10-15 minutes.
2. Take the cooked Chicken Parm, cover the top with roasted cherry tomato, garlic and cover with cheese. Broil for 1-2 minutes or until cheese is golden brown and bubbly. Enjoy!
Technique
This recipe requires the chicken breast to be pounded out. Use a rolling pin, meat mallet, empty bottle of wine, or a rubber mallet. Don’t hit it too hard or you will tear the meat. You want an even thickness of around 1⁄4 inch. When the asparagus is blanched, add to a bowl of ice water, submerge and drain once cooled. If you are doing a larger batch of this recipe you can add the cooked cutlets to a 350-degree oven to keep warm while you are frying the rest. This way they will be hot and crispy for your guests.
substitutions
Amaranth carries great gluten-free options whether it's celiac disease or just being gluten-conscious. Almond flour, coconut flour, cassava flour, rice flour, and the 1:1 Bob’s Red Mill GF all-purpose baking flour will work great. As for breadcrumbs, Kinnikinnick GF Panko-style breadcrumbs or PaneRiso rice breadcrumbs are great options.
USES
These delicious crispy cutlets can be used in many ways and eaten with many different sides. I have already included my version of the popular chicken parm. Fantastic on the side are beef fat smashed potatoes, oven-roasted vegetables, salad and steamed rice. It can be served with lemon and garlic butter sauce, tomato sauce, hot sauce and even chimichurri. Take the chicken parmesan version of this recipe and add between two slices of locally baked sourdough. One of the best sandwiches you'll ever have!