Pounded thin and fried in hot oil, Milanesa is the perfect combination of crispy exterior and juicy interior and it happens to be one of The Professor’s favorite meals. Last weekend we were bored so we drove an hour to Fargo to buy the week’s groceries. Most mothers complain about grocery shopping with their children, I on the other hand, much prefer my child to my husband—at least she doesn’t care what I’ve got planned for dinner that week.
A trip to Fargo meant I could get some out of the ordinary things like Meyer lemons and escarole so I had carefully planned our weekly meals to take advantage of such abundance. The Professor decided two seconds before we entered the grocery store what he wanted to buy.
“Are we going to the Asian market?” He asks.
“I don’t think I need anything there” I say.
“Well then what are we going to have for dinner this week?” He responds, “I want some good stuff.”
Yes, this is what he tells me. He wants some good stuff. Now I know he didn’t mean we don’t normally have good stuff, but at that moment that is what it sounded like to me and I wanted to punch him in the face.
In his manliness he continues, “Why don’t we have Milanesa?” The truth was we weren’t going to have Milanesa because it wasn’t on my meticulous menu I had planned out, but my response was, “Because it’s a pain in the ass to make.” With a “so shut-up.” thrown in under my breath.
He responds with a “No its not, you make it all the time.”
And I respond with a “Then why don’t you make it yourself?”
And that is how we happily carried out our shopping trip…and our hour drive home. I felt bad though, so of course we had Milanesa the next night and lived happily ever after.
- 4 pork cutlets or boneless pork chops pounded to about ¼-inch thick
- kosher salt and black pepper
- ¾ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 3 tablespoons olive oil
- lemon wedges for serving
- Generously season pork on both sides with salt and pepper. Place flour, egg, and panko into three separate pie plates or shallow dishes.
- Heat oven to 300°F. Heat oil in a large frying pan over medium heat and have an oven-proof plate or baking sheet ready.
- While oil is heating dip one cutlet in the flour, cover completely with flour then shake off excess. Dip in egg, covering completely, then let excess drip off. Then cover in panko, pressing to adhere to the pork.
- Once oil is shimmering place breaded pork in hot oil (if your pan is big you can do two at a time) the oil should vigorously bubble when pork is added, if not wait longer for oil to get hot enough. Let fry undisturbed until golden brown on one side, about 2-3 minutes. Flip and repeat on other side. Transfer pork to plate and place in oven to keep warm. Repeat with remaining pork. Serve immediately with lemon wedges.
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