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Pork Milanese

alarm
Total Time:
40 mins
school
Skill Level:
Beginner
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Servings:
4 Servings
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Pork Milanese
alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Pork Milanese

Product ImageApplewood Smoked Bacon Loin Filet
  • 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


  1. Boil 4 cups of water and have it ready on the side

  2. Remove bacon bits from the pork loin. Set aside and save for later use.

  3. Using a very sharp knife, cut the pork loin thinly lengthwise. You should be able to make 6-7 slices. Cut slices in half

  4. In separate bowls, set up for assembly: eggs lightly beaten in one, breadcrumbs mixed with onion powder, garlic powder and salt in another

  5. In a large pan, add about 1/2 to 1 teaspoon of oil and place on medium heat until it shimmers

  6. Dip pork loin in eggs, then breadcrumb mixture. Fry for 3 minutes on each side until all pork loin pieces are cooked

  7. Prepare your sides while frying the Milanese

  8. 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.

  9. Serve Milanese warm with rice or fries, tortillas, salsa, and limes.

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

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