Pork Milanesa Recipe

Prepare cutlets

If the pork loin is not already cut into 6 thin cutlets, trim and slice into 6 pieces about 1/3 inch (8 mm) thick. If thicker, place each between plastic wrap and gently pound with a meat mallet to an even thickness of 1/4–1/3 inch. Pat dry with paper towels; season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Set up breading station

Place the flour in a shallow wide dish. In a second dish whisk together the 3 large eggs and 3 tablespoons milk until smooth. In a third dish combine the panko breadcrumbs, 1 tablespoon grated Parmesan, and 1 teaspoon dried oregano.

Bread the cutlets

Working one at a time, dredge each seasoned cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko mixture so the crumbs adhere evenly. Place breaded cutlets on a rack while heating the oil.

Pan-fry

In a large skillet over medium-high heat add 1 cup neutral oil and 2 tablespoons unsalted butter. Heat until oil shimmers and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Fry cutlets in batches—do not overcrowd—their edges should turn deep golden brown, about 2.5–3 minutes per side depending on thickness. Adjust heat as needed to avoid burning and maintain a steady sizzle. Transfer cooked cutlets to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.

Finish

When all cutlets are cooked, briefly spoon a little of the warm black garlic persimmon mole (see next section) over each or plate the mole beneath each cutlet. Serve with lemon wedges alongside for brightness.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the ancho and guajillo chiles for 20–30 seconds per side until aromatic but not burnt. Remove and place in a bowl; pour in 1 cup of very hot water or just-boiled stock and let soften 15 minutes. Reserve soaking liquid (strain and reserve).

Sauté aromatics

In a saucepan over medium heat add 2 teaspoons olive oil. Sauté the chopped onion until translucent, 5–6 minutes. Add whole garlic cloves and cook another 1–2 minutes until fragrant. Add the mashed black garlic and chopped persimmon; cook 3–4 minutes until persimmon begins to break down.

Blend mole

Remove stems from softened chiles and add chiles to a blender with the sautéed aromatics, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 tablespoon toasted sesame seeds, 1 ounce chopped dark chocolate, 1 tablespoon red wine vinegar, and about 1/2 cup of the reserved chile soaking liquid or stock. Blend on high until completely smooth, adding more liquid in tablespoons if needed to reach a silky sauce consistency (target: thick but pourable).

Simmer and season

Return the blended sauce to the saucepan and simmer gently over low heat for 10 minutes to meld flavors, stirring so it does not stick. Taste and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and adjust acidity with a little more vinegar if needed. If the mole is too sharp, simmer a few minutes more; if too thick, thin with additional stock by tablespoonfuls.

Finish

For a glossy finish stir in 1 tablespoon butter off heat. Keep warm until plating.

Toss the julienned hoja santa (or spinach) with 2 tablespoons chopped cilantro, 2 tablespoons toasted pepitas, 1 teaspoon extra-virgin olive oil and 1/2 teaspoon flaky sea salt. This will give a bright anise-herb note and crunchy texture to contrast the fried cutlet and rich mole.

To plate: Spoon a generous ladle (about 2–3 tablespoons) of warm black garlic persimmon mole onto each plate or in the center of a platter. Place a hot pork milanesa on top of the mole. Scatter the hoja santa/pepita mixture over the cutlets and finish with a lemon wedge. Serve immediately.