Ingredients
Pork Milanese
- 1 Farmer John Applewood Smoked Bacon Loin Filet1
- 3 Eggs3
- 16 Ounces Breadcrumbs16 Ounces
- 1 Teaspoon Onion Powder1 Teaspoon
- 1 Teaspoon Garlic Powder1 Teaspoon
- 1 Teaspoon Salt1 Teaspoon
- Canola Oil, for frying
- Pico de Gallo or Salsa Verde
- Limes, quartered
Mexican Rice
- 1/4 Cup Onion, roughly chopped1/4 Cup
- 2 Cups Jasmine Rice2 Cups
- 2 Tablespoons Tomato Bouillon2 Tablespoons
- 4 Cups Water4 Cups
- 1 Cup Frozen Vegetables (peas, corn, and green beans)1 Cup
Instructions
Boil 4 cups of water and have it ready on the side
Remove bacon bits from the pork loin. Set aside and save for later use.
Using a very sharp knife, cut the pork loin thinly lengthwise. You should be able to make 6-7 slices. Cut slices in half
In separate bowls, set up for assembly: eggs lightly beaten in one, breadcrumbs mixed with onion powder, garlic powder and salt in another
In a large pan, add about 1/2 to 1 teaspoon of oil and place on medium heat until it shimmers
Dip pork loin in eggs, then breadcrumb mixture. Fry for 3 minutes on each side until all pork loin pieces are cooked
Prepare your sides while frying the Milanese
To prepare the rice: Over medium heat, sauté onions in a small pot until cooked through. Add rice, salt, frozen vegetables, and bouillon. Add boiling water and stir. Put a lid on and let it simmer on low for 20 minutes. Fluff up rice and serve.
Serve Milanese warm with rice or fries, tortillas, salsa, and limes.
