Ingredients

The following ingredients have 1 Servings
  • 2 pounds pork loin (sliced )
  • 240 grams panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup milk
  • 1 egg
  • 1 cup cooking oil
  • 4 cups Mexican rice
  • 1 cup refried black beans
  • 4 cups romaine lettuce
  • 1 cucumber (sliced)
  • 4 radishes (sliced)
  • 2 limes
  • 4 cups romaine lettuce (sliced)
  • 2 tomatoes (sliced)
  • 1/3 onion (sliced)
  • 1 avocado (sliced)
  • 6 radishes
  • 1 cucumber (sliced)
  • 2 limes
  • 4 teaspoons olive oil
  • 2 bolillos
  • 1 tablespoon refried black beans
  • 1/2 avocado (mashed)
  • 2 slices cheese (manchego or queso fresco)
  • 1 tomato (sliced)
  • 2 slices onion
  • 2 leaves romaine lettuce
  • 2 pickled peppers (sliced)

Instruction

  • Slice the pork loin. One pound makes 6 cutlets. Two pounds makes 12 cutlets. You can opt to use half of the pork loin and the other half use for another recipe or freeze for later enjoyment.
  • Use a tenderizer and flatten the cutlets to make thin steaks. Mix the egg with the milk and a pinch of salt and pepper. Whisk well and add the pork steaks to the egg batter.
  • Pour the panko breadcrumbs on a plate and mix with your favorite seasoning. Choose either chicken bouillon, garlic powder, salt, and pepper. Bread each pork steak and set aside.
  • Add the cooking oil to a deep pan. Let the oil get hot and deep fry each pork milanesa. When golden brown the milanesa is ready. Use paper towels to remove excess oil.
  • Serve the pork milanesa with a variety of sides. Such as Mexican rice, black beans, and salad.
  • You can transform the dish to become a sandwich or serve the pork milanesa over a bed of greens to create a yummy salad.