Torta De Milanesa
Torta De Milanesa
Directions
- Place medallions between two sheets of plastic wrap. Using flat meat mallet, pound to 3/4-inch thickness.
- Combine breadcrumbs, cheese, garlic, salt and pepper in shallow dish; set aside.
- Place beaten eggs and flour in two separate bowls.
- Place pounded pork medallions in flour, shaking off any excess. Dip in beaten eggs. Place in breadcrumb mixture, applying minimal pressure until both sides are covered.
- Combine olive oil and butter in medium skillet. Heat over low heat until butter is melted. Add medallions to pan and cook on both sides until golden brown and internal temperature reaches 145° F. Let stand several minutes before serving. Serve on a toasted bolillo roll and top with lettuce and tomatoes.
Ingredients
- 2 cups panko breadcrumbs
- 1/2 cup Pecorino Romano cheese, grated
- 1 tsp. garlic, granulated
- 1/2 tsp. white pepper, ground
- 3 egg(s)
- 1/2 cup flour, all-purpose
- 4 Smithfield® pork medallions
- 1/2 cup oil, olive, extra virgin
- 1 tbsp. unsalted butter
- 4 Bolillo rolls
- lettuce, baby field greens, shredded
- tomato(es), sliced