Saturday, May 2, 2009
Pork milanesa with rice and beans
NPR did a daily feature this week in which celebrity chefs gave recipes for feeding 4 on less than $10. They also offered the opportunity for us out here in listening land to send them similar recipes. So I did.
I think that beef is the most common meat used for milanesa, but I make it with pork and chicken as well. It's extremely simple to do, and very satisfying.
Milanesa with rice and beans
4 Thin cut boneless pork chops
½ cup all-purpose flour
1 cup unflavored bread crumbs
salt and pepper
1 1/2 cups brown rice
3 cups water
1 15 oz. can black beans
1 jalapeno pepper, seeded and chopped
1/4 cup cilantro, chopped
hot sauce, to taste
½ head iceberg lettuce, shredded
Brine the chops if you have time. Season with salt (only if you didn't brine them), pepper and paprika. Pound them very thin, dredge in flour, dip in egg, coat with breadcrumbs.
In a large skillet, heat 1/8" vegetable oil until nearly smoking. Fry the meat exactly 90 seconds per side, no more, no less! If you have to do this in batches, kept the cooked pieces warm on a plate on paper towels.
Cook the rice according to package directions. I usually like to use broth for this, but water is fine. Drain and rinse the beans and combine them with the cooked rice along with the jalapeno, cilantro, salt and pepper to taste, and hot sauce to taste.
Serve the milanesa on a bed of lettuce with the rice and beans on the side.
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