Torta de Milanesa (Mexican Breaded Pork Sandwich)

• 2 pieces Pork cutlets, thin-cut
• 1 Egg
• 80 g Breadcrumbs
• 120 ml Vegetable oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 pieces Crusty white bread, rolls
• 200 g Refried beans
• 1 medium Avocado, ripe
• 1 medium Tomato, ripe but firm
• 80 g Shredded iceberg lettuce
• 40 g Pickled jalapeños
• 1 Lime

1. Pat the pork dry, then season both sides with the fine sea salt and black pepper. Crack the egg into a mixing bowl and whisk until smooth. Put the breadcrumbs on a plate.
2. Dip each pork cutlet in the egg, letting the excess drip off, then press into the breadcrumbs to coat well. Set the coated cutlets on a plate for 5 minutes so the coating adheres. Meanwhile, slice the avocado and tomato, and cut the lime into wedges.
3. Heat the vegetable oil in a frying pan over medium-high heat until shimmering. Fry the cutlets for 3 to 4 minutes per side, turning once, until deep golden and cooked through. Transfer to a plate and rest for 2 minutes.
4. Split the crusty white bread rolls and warm them cut-side down in the pan for 1 to 2 minutes, just until lightly toasted. Warm the refried beans in the same pan over low heat, stirring, until hot and spreadable. If the pan is dry, add a small splash of water to loosen the beans.
5. Spread the warm refried beans over the bottom halves of the rolls. Add the breaded pork, then layer on the avocado, tomato, shredded iceberg lettuce, and pickled jalapeños. Squeeze over lime to taste, close the tortas, and serve warm.

Made this recipe? Rate it — a comment is optional.