Milanesa de Cerdo con Calabacitas

Milanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

Calabacitas

Ingredients:

olive oil
1 medium-large zucchini, sliced into half-moons
3 scallions, sliced
2 garlic cloves, minced
2 ears of corn, roasted, kernels sliced off the cob
1/4 c. red & green hatch chile blend
1 t. dried mexican oregano
1/2 – 1 t. ground cumin
sea salt and fresh ground pepper
limes

Method:

Heat olive oil in a large skillet. Sauté zucchini until golden brown. Add scallions and garlic then cook for another minute. Add corn, red & green hatch chile blend, oregano and cumin. Gently toss it all together. Season with salt and pepper to taste. Finish with a squeeze of lime juice.

Milanesa de Cerdo

Ingredients:

pork top loin chops, thin-cut, boneless
sea salt and fresh ground pepper
flour
egg, beaten
panko breadcrumbs
olive oil

Method:

Lightly pound the pork top loin chops to tenderize and flatten them.

Season chops with salt and pepper, pressing the seasoning into the meat. Dust chops with flour, dip chops into beaten egg, let excess egg drain off, then press into panko breadcrumbs, to coat evenly.

Pan-fry chops in hot olive oil over medium-high heat, turning once. Tip the pan frequently to cook the sides of the chops. When the breadcrumbs are golden, transfer to platter lined with paper towels.

To Plate:

hatch jalapeño salsa roja
crema mexicana
cotija, crumbled
cilantro leaves

Ladle a thin layer of room temperature salsa roja onto warm plates. Swirl crema over the salsa roja. Plate pork chops in the center. Top with a generous helping of calabacitas. Sprinkle with cotija cheese. Garnish with cilantro.

Serve extra limes on the side. Milanesa de Cerdo con Calabacitas pairs really well with a cold Modelo Especial.