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“Pork Milanesa” was one of my favorite meals growing up and one of the first recipes I learned to cook all on my own. I make it for my kids now, and they love it! For this recipe, I used @openprairienatural pork medallions. The high quality of their meat makes the Milanesa so tender and extra flavorful.
What you need to make Pork Milanesa
Pork medallions. You can also use boneless pork chops
Slatin crackers. Breadcrumbs also work for this recipe; just make sure they plain breadcrumbs. Seasoned breadcrumbs will completely change the taste of the milanesa.
Eggs
Deli mustard and Worcestershire sauce. Strange, I know but totally works. This is how my mom always makes milanesa and the flavor these two condiments give this dish is incredibly delicious.
Oil for frying. Canola works just fine.
Helpful tips and tricks.
You can place a wire rack on a baking sheet and keep the milanesas warm in the oven while you work in batches. Set the oven on warm or at 200 degrees.
Most breading techniques dredge the meat in flour, dip it in the eggs and finally coat it with the breading. This might shock you, but you don’t need the flour. The breading won’t fall out of the meat when you fry it. It probably has to do with using crackers instead of bread. I don’t really care for the reason; I just know it works and it’s perfect every time.
If I was eating Pork Milanesa (aka Milanesa de Puerco) at my mom’s house I would not only have a side of salad but also rice and beans, lots of corn tortillas and a delicious homemade salsa. Here in the US lunch is a lighter meal so I saldly (jk) choose to serve the milanesas with a side of greens dressed with olive oil and vinegar. A little shaved permesan cheese? Yes, please.
Pork Milanesa/Milanesa de Puerco
Ingredients
- 1 lb Open Prairie® Natural* Meats Pork Medallions
- 2 eggs
- 1 tablespoon yellow deli mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 sleeve saltine crackers (About 38 cookies)
- Salt and pepper, to taste
- Oil for frying
- Green salad to serve
Instructions
- Place the one pork medallion inside a large zip-top bag and pound it until evenly thin, between ¼ to ½ inch. Repeat with the rest of the medallions. Set aside.
- Crush the saltine crackers into a fine crumb or pulse a few times in the food processor. Transfer into a shallow plate.
- Whisk together the eggs, deli mustard, and Worcestershire sauce on a separate plate. (If using unsalted tops crackers, you might want to add a little salt to the egg mixture.)
- In a large skillet, add enough oil to barely cover the bottom of the pan and turn the heat to medium-high.
- While the oil is heating, season the pork medallions with salt and pepper on both sides.
- Start breading the pork; first, dip the pork into the egg mixture, then coat it with the cracker crumbs by placing it on top of the crumbs and patting it down. Turn on the other side and repeat until fully coated.
- Once the oil is hot, carefully place the pork medallions in the hot oil and cook until crispy and golden brown. About the 2 to 3 minutes per side. You can work in batches but don’t overcrowd the pan.
- Serve with a green salad.
