Photograph of the finished Torta de milanesa

Mexico · Bánh mì kẹp thịt tẩm bột chiên Torta de milanesa

Torta de milanesa

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 1.1 lb
  • Photograph of Pork Pork 15.5 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Avocado Avocado 1.2
  • Photograph of Tomato Tomato 2
  • Photograph of Lettuce Lettuce 2.8 oz
  • Photograph of Chipotle in adobo Chipotle in adobo 4
  • Photograph of Oil Oil 1 ⅛ cups

Method

  1. 1 Pound the pork tenderloin through a layer of plastic wrap until it's evenly thin, about 5 mm thick. Uneven thickness will cause the thicker areas to remain red while the thinner areas dry.
  2. 2 Roll the meat successively through flour, beaten egg, and then breadcrumbs, pressing firmly so that the meat is completely covered.
  3. 3 Fry in oil at 175 degrees for about 3 minutes on each side until golden brown and crispy, then let drain on a rack for 2 minutes.
  4. 4 Slice the bread, remove some of the soft inner part, then place the cut side down in the pan for 1 minute to sear it and prevent the sauce from getting too wet.
  5. 5 Spread the mashed avocado and chopped chipotle peppers on top, then layer with the fried meat, tomato slices, and lettuce, and press gently.

With an appliance

  • Air fryer 38 min

    Replace step 3: spray the breadcrumb coating evenly with oil, fry the meat in an air fryer at 200 degrees for 9 minutes, flipping at the 5th minute; steps 4 and 5 remain the same so that the bread is slightly firm before sandwiching.

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