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“Pork Milanesa” was one of my favorite meals growing up and one of the first recipes I learned to cook all on my own. I make it for my kids now, and they love it! For this recipe, I used @openprairienatural pork medallions. The high quality of their meat makes the Milanesa so tender and extra flavorful.
What you need to make Pork Milanesa
Pork medallions. You can also use boneless pork chops
Slatin crackers. Breadcrumbs also work for this recipe; just make sure they plain breadcrumbs. Seasoned breadcrumbs will completely change the taste of the milanesa.
Deli mustard and Worcestershire sauce. Strange, I know but totally works. This is how my mom always makes milanesa and the flavor these two condiments give this dish is incredibly delicious.
Oil for frying. Canola works just fine.
Helpful tips and tricks.
You can place a wire rack on a baking sheet and keep the milanesas warm in the oven while you work in batches. Set the oven on warm or at 200 degrees.
Most breading techniques dredge the meat in flour, dip it in the eggs and finally coat it with the breading. This might shock you, but you don’t need the flour. The breading won’t fall out of the meat when you fry it. It probably has to do with using crackers instead of bread. I don’t really care for the reason; I just know it works and it’s perfect every time.
If I was eating Pork Milanesa (aka Milanesa de Puerco) at my mom’s house I would not only have a side of salad but also rice and beans, lots of corn tortillas and a delicious homemade salsa. Here in the US lunch is a lighter meal so I saldly (jk) choose to serve the milanesas with a side of greens dressed with olive oil and vinegar. A little shaved permesan cheese? Yes, please.