Spicy Tortas de Milanesa

Name: Spicy Tortas de Milanesa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 canned chipotle chilie in adobo sauce, minced; 1 avocado, pitted and flesh scooped out, cut into thin slices; 237 milliliters plain bread crumbs; 2 eggs, lightly whisked; 237 milliliters all-purpose flour; 1 teaspoon fresh lime juice; 2 limes, cut into wedges; 59 milliliters mayonnaise; 12 pickled jalapeños, stemmed, seeded, cut into 1/4-inch slices; 454 grams pork cutlets, pounded to 1/4-inch thick; 4 leaves Romaine lettuce, torn; 4 servings salt and black pepper; 4 bolillo or telera rolls; 473 milliliters About vegetable oil for frying; 1 white onion, thinly sliced

Need a dairy free main course? Spicy Tortas de Milanesa could be a tremendous recipe to try. This recipe makes 4 servings with 861 calories, 42g of protein, and 39g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pork cutlets, pickled jalapeños, lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

For the Chipotle Mayonnaise: In a medium-sized bowl, combine the minced chipotle chile, lime juice, and mayonnaise. Season to taste with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Chipotle Chiles

Lime Juice

Mayonnaise

Equipment you will use

Bowl

For the Torta: Pat the pork cutlets dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Cutlets

Add flour to one plate or shallow pie pan, eggs to second, and bread crumbs to third. Take one cutlet and toss it in the flour until covered. Shake off any excess, and dip the cutlet in the whisked egg.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Dip

Egg

Equipment you will use

Pie Form

Let the excess drip back into the bowl, and then toss the cutlet in the breadcrumbs, pressing down on the breadcrumbs so it is completely covered. Repeat process with remaining cutlets.

Ingredients you will need

Breadcrumbs

Equipment you will use

Bowl

In a large cast-iron skillet, pour in enough oil to come 1/2-inch up the sides.

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Cooking Oil

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Frying Pan

Heat over medium-high heat until it reaches 350°F.

Add as many of the breaded cutlets as will fit in a single layer. Cook until golden brown, two to three minutes a side. Adjust the heat as necessary to maintain the temperature.

Drain the cutlets on paper towels. Repeat process with any remaining cutlets.

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Paper Towels

Cut the rolls in half horizontally, and use your fingers to remove some of the soft insides.

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Roll

Spread some of the chipotle mayonnaise on the cut side of both the top and the bottom slices of each roll.

Ingredients you will need

Mayonnaise

Chipotle Chiles

Spread

Roll

Add the cooked cutlets on top of the bottom slices, and top each with a quarter of the lettuce, avocado, onion, and pickled jalapeno. Cap each with the top slice.

Ingredients you will need

Jalapeno Pepper