Chayote Milanesa Recipe
Panko crusted chayote squash with ancho chile sauce, black beans, roasted corn brown rice, apple pico de gallo, sweet potato salsa, avocado and cotija cheese. Ask to remove cheese for a vegan option.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Chayote
Preheat the oven to 400°F (200°C). Slice the chayote squash in half, remove the pit, and then slice it into 1/4 inch thick slices.
Breading the Chayote
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with ancho chile powder. Dip each chayote slice into the flour, then the egg, and finally coat it with panko breadcrumbs.
Bake the Chayote
Place the breaded chayote slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Prepare the Sides
In a separate pan, heat the black beans and roasted corn until warm. Prepare brown rice according to package instructions.
Make the Apple Pico de Gallo
Dice the apple and mix it with chopped cilantro, lime juice, salt, and diced jalapeño (optional) for a fresh pico de gallo.
Assemble the Dish
On a plate, layer the brown rice, black beans, and roasted corn. Top with the crispy chayote slices, apple pico de gallo, diced avocado, and sprinkle with cotija cheese if desired.
