According to Peter, I am the Maestro of Milanesa. I have to agree. I've studied it and prepared it dozens of times in recent years. It is very, very easy. I didn't research this extensively, but it appears that milanesa is usually a slice of beef. Well, I'm here to tell you, I've had beef milanesa in restaurants and I've tried to make it at home. It sucks under all circumstances. I make mine with pork or chicken (and once with turkey breast). Brine it, pound it, flour it, egg it, crumb it, fry it in incredibly hot oil for an incredibly short time.
I made milanesa from some pork loin chops (boneless) last night. They were just fine. There were, however, three pieces of meat. I plan to try a slight variation tonight with the third piece. First, while I did brine it, I'm not going to pound it out. That means I will have to be attentive to how long it needs to be shallow fried (1/8 inch oil). This chop is 1/2 inch thick. It might be a huge mistake not to pound it flatter, but I'll take the risk. I'm going to eat it no matter what.
I have invented a spice/herb combination (heck, I don't know what it is) which I am calling Garcon. Emeril has his Essence, the Cajuns have their Trinity. Well, Stevie now has his Garcon (a combination of garlic powder, celery salt, and onion powder). You will get a lot of exposure to this in upcoming posts.
I did it. I ate it. I'm a happy camper.