Torta de Milanesa with Lime Mayonnaise
I love a sandwich that is hearty and full of flavor. Most of the time when you make a sandwich, you are in a rush and it's just something that is easy to put together. In this case, I thought about each ingredient going into this torta, and the outcome was absolutely delicious. I breaded the pork with a fresh cilantro and Panko bread crumb mixture. The extra crunch from the Panko, and bright flavor from the Cilantro, really add a wonderful texture and essence to the sandwich. With each bite you will also get a bit of the lime mayonnaise, which beautifully ties together all of the ingredients of this sandwich.
Makes 2 Tortas
- 2 Bolillos or French Rolls
- 1/4 Cup Vegetable Oil
- 2 Boneless Pork Chops, Pounded about 1/3" thick
- 1 Cup Panko Bread Crumbs
- 1/2 Cup Flour
- 2 Large Eggs, Beaten
- 2 tbsp. Fresh Cilantro, Chopped
- Kosher Salt and Freshly Ground Pepper
- 1 Roma Tomato, Sliced
- 1/2 Cup Cabbage or Lettuce, Shredded
- 1/2 Cup Avocado, Sliced
- 1/4 Cup Rajas (Pickled Jalapeño Slices)
For the Lime Mayonnaise
- 1 Cup Mayonnaise
- The Juice of 1 Lime
- The zest of one lime
- Kosher Salt and Freshly Ground Pepper to taste
- Set up a breading station for the pork chops in this order: Flour, Eggs, Bread Crumbs with Chopped Cilantro mixed into it.
- Pound the boneless pork chops to be about 1/3" thick, then season with salt and pepper. Dip the pork into each ingredient, and coat thoroughly.
- Heat the vegetable oil in a large skillet over medium to high heat, add the breaded pork chops and cook until browned and cooked through, about 3 minutes on each side.
- Transfer them to a paper towel lined plate to drain.
- Meanwhile, Whisk together the ingredients for the lime mayonnaise and set aside.
- Heat a medium non stick skillet over medium heat.
- Slice the bread into halves, spread with the lime mayonnaise on each half and place that side down in the pan.
- Toast each slice of bread for 1-2 minutes.
- Transfer the toasted rolls to serving plates top with the pork, avocado, tomatoes, cabbage, and rajas.