Torta de Milanesa

Name: Torta de Milanesa
Total time: 45 min
Yield: 4
Ingredients: 2 unit telera rolls (split); 1 lb pork loin (pounded to 1/4 inch); ¾ tsp salt; ½ tsp black pepper (ground); ½ cup flour; 2 unit eggs (beaten); 1 ½ cup breadcrumbs (fine, dry); 1 cup vegetable oil (for shallow frying); 1 cup pinto beans (cooked, drained); 1 tbsp lard; 1 unit avocado (sliced); 1 unit tomato (sliced thin); 1 cup lettuce (shredded); ¼ cup white onion (sliced paper-thin); 3 tbsp pickled jalapeños (sliced); 2 tbsp mayonnaise; 2 tbsp crema (sour cream)

Sandwiches & Handhelds · Latin American & Caribbean

17 ingredients · 45 minutes · 4 servings

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939kcal49g protein40.1g fat95.6g carbs~$2.29/ serving*

Contains gluten, dairy, egg · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 unit	telera rolls (split)
1 lb	pork loin (pounded to 1/4 inch)
¾ tsp	salt
½ tsp	black pepper (ground)
½ cup	flour
2 unit	eggs (beaten)
1 ½ cup	breadcrumbs (fine, dry)
1 cup	vegetable oil (for shallow frying)
1 cup	pinto beans (cooked, drained)
1 tbsp	lard
1 unit	avocado (sliced)
1 unit	tomato (sliced thin)
1 cup	lettuce (shredded)
¼ cup	white onion (sliced paper-thin)
3 tbsp	pickled jalapeños (sliced)
2 tbsp	mayonnaise
2 tbsp	crema (sour cream)

Optional

Not counted above. The dish works without them.

2 oz	queso Oaxaca (pulled into strands)
2 tbsp	cotija (crumbled)
1 tsp	chipotle in adobo (mashed into the mayonnaise)
2 tbsp	salsa
2 tbsp	cilantro (chopped)

Steps

Pound6 min
between two sheets of plastic
- pork loin
pork loin, cut into two slabs and pounded from the center outward to an even 1/4 inch — evenness is the whole game, because a cutlet thick in the middle is still raw when the breading has gone past brown
Season2 min
- black pepper
pounded cutlets + salt + black pepper on both faces, seasoning the meat rather than the crumbs so the salt is where the chewing happens
Bread5 min
three shallow dishes
flour, then beaten eggs, then breadcrumbs — dredge each cutlet in order, shaking off loose flour and pressing the crumbs on firmly; a wet patch of flour left unset is where the crust will later slide off in one sheet
Rest10 min
on a rack, room temperature
breaded cutlets, undisturbed, so the flour hydrates into glue and the crumb layer bonds to the meat before it hits hot oil
Mash6 min
medium heat
- pinto beans
- lard
beans + lard in a small pan, mashing until the paste holds a furrow and no free liquid pools — loose beans would wick straight into the crumb and the sandwich is soup by the second bite
Fry6 min
1/4 inch oil at 350°F, two cutlets max
breaded cutlets, about 3 minutes a side until deep gold, then drain on a rack — never on paper, where the escaping steam softens the underside you just crisped
Toast3 min
dry griddle, medium-high, film of the frying oil
- telera rolls
split rolls, cut faces down, until spotted brown; the seared crumb is a moisture barrier, and it also gives the soft telera enough spine to survive being pressed
Top3 min
assemble to order
bottom half + warm bean paste + milanesa + optional cheese; top half + mayonnaise + crema; then avocado + tomato + lettuce + onion + pickled jalapeños, close, press gently, cut on the diagonal — build it more than fifteen minutes ahead and the tomato defeats the bread