Easy Mexican Torta de Milanesa Recipe

• 1 pork cutlet (about 4 ounces)
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup flour
• 1 egg, beaten
• ½ cup panko breadcrumbs
• ¼ cup vegetable oil or olive oil
• 2 tablespoons crema Mexicana or sour cream
• 1 canned chipotle chile in adobo sauce, minced
• 1 teaspoon freshly squeezed lime juice
• 1 telera or bolillo roll (or soft French bread)
• 1 leaf iceberg lettuce, to serve (optional)
• 1 roma tomato, sliced, to serve (optional)
• 1 tablespoon chopped cilantro, to serve (optional)
• Thinly sliced onion, to serve (optional)
• Pickled jalapeños, to serve (optional)
• Hot sauce, to serve (optional)

1. 1

   Pound the pork cutlet to ¼ inch thickness and pat dry with paper towels. Season with salt and pepper. Place flour, egg, and breadcrumbs each in a shallow bowl. Dredge the pork first in flour, then egg, then breadcrumbs.

2. 2

   In a sauté pan over medium-high heat, heat oil until shimmering. Add the breaded pork cutlet to the oil and fry until golden brown, about 3 minutes per side. Drain milanesa on a paper towel-lined baking sheet.

3. 3

   Meanwhile, make the chipotle sour cream. In a small bowl, combine crema, chipotle chile, and lime juice.

4. 4

   Assemble the milanesa sandwich by splitting the bread roll and coating one side with chipotle crema. Add the milanesa and desired toppings such as lettuce, tomato, cilantro, onion, jalapeños, and hot sauce.

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