Milanesa Sandwiches Recipe by Andrea Aguirre
Cooking Instructions 1 hour 1 In a bowl, combine the milk and egg, and season with salt, pepper, garlic powder, and onion powder. Add the pork and let it marinate for about 15 minutes to help tenderize the meat. 2 Season the breadcrumbs with salt, pepper, garlic powder, and onion powder. Remove the pork from the marinade, let the excess liquid drip off, and coat each piece in the seasoned breadcrumbs. Meanwhile, heat the vegetable oil in a skillet over medium heat. When hot, carefully add the breaded pork and cook for about 3 minutes per side, until golden brown. Transfer to paper towels to drain excess oil. 3 Slice the tomatoes and onion. Wash and drain the lettuce. Slice the telera rolls in half, spread mayonnaise on both sides, and toast them on a hot griddle or skillet. 4 Once all the ingredients are ready, assemble your sandwich and enjoy. 1 In a bowl, combine the milk and egg, and season with salt, pepper, garlic powder, and onion powder. Add the pork and let it marinate for about 15 minutes to help tenderize the meat. 1 In a bowl, combine the milk and egg, and season with salt, pepper, garlic powder, and onion powder. Add the pork and let it marinate for about 15 minutes to help tenderize the meat. 2 Season the breadcrumbs with salt, pepper, garlic powder, and onion powder. Remove the pork from the marinade, let the excess liquid drip off, and coat each piece in the seasoned breadcrumbs. Meanwhile, heat the vegetable oil in a skillet over medium heat. When hot, carefully add the breaded pork and cook for about 3 minutes per side, until golden brown. Transfer to paper towels to drain excess oil. 2 Season the breadcrumbs with salt, pepper, garlic powder, and onion powder. Remove the pork from the marinade, let the excess liquid drip off, and coat each piece in the seasoned breadcrumbs. Meanwhile, heat the vegetable oil in a skillet over medium heat. When hot, carefully add the breaded pork and cook for about 3 minutes per side, until golden brown. Transfer to paper towels to drain excess oil. 3 Slice the tomatoes and onion. Wash and drain the lettuce. Slice the telera rolls in half, spread mayonnaise on both sides, and toast them on a hot griddle or skillet. 3 Slice the tomatoes and onion. Wash and drain the lettuce. Slice the telera rolls in half, spread mayonnaise on both sides, and toast them on a hot griddle or skillet. 4 Once all the ingredients are ready, assemble your sandwich and enjoy. 4 Once all the ingredients are ready, assemble your sandwich and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Mushroom cream sauce Mango Custard Vermicelli Dessert Dijon Chicken with Pommes Dauphinoises Mango Sheer Khurma Ewedu(Jute Leaves) with Blender Watermelon banana smoothie LUNCH IS SERVED: Little millet dosai with onion sambar, curry leaf chutney and mung sprouts Marinated tofu and rice ‘Get-Well-Soon’ Chicken Soup Diet biscuits with coco flavour Chicken Mushroom cream sauce Mango Custard Vermicelli Dessert Dijon Chicken with Pommes Dauphinoises Mango Sheer Khurma Ewedu(Jute Leaves) with Blender Watermelon banana smoothie LUNCH IS SERVED: Little millet dosai with onion sambar, curry leaf chutney and mung sprouts Marinated tofu and rice ‘Get-Well-Soon’ Chicken Soup Diet biscuits with coco flavour