Pork Mexicanese

Pork Mexicanese
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 4 pork loin steaks
  • 1 tspn paprika powder
  • 70 gr tortilla crisps
  • 8 tbspn flour
  • 2 eggs
  • 1 tbspn milk
  • 2 onions
  • 2 cloves of garlic
  • 2 bell peppers
  • 2 carrots
  • 2 celery stick
  • ½ tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn brown sugar
  • 70 gr tomato puree
  • 400 gr tinned chopped tomatoes
  • 400 gr kidney beans
  • 90 gr sweet corn
  • 4 tbspn sour cream
  • 15 gr fresh coriander
  • 1 lime
  1. Prepare the pork. Working with one at a time, place the pork loin steaks on a cutting board.
  2. With the flat side of a meat pounder of a round bottom pan, pound the pork between pieces of plastic wrap until about as thick as your pinkie finger. Season with salt, pepper and paprika powder.
  3. Crumble until really fine the tortilla crisps. Lightly beat the eggs with the milk in a medium bowl. Place some all-purpose flour and the tortilla crisps in 2 separate wide, shallow dishes.
  4. Season the pork with salt and pepper. Working with 1 pork steak at a time, dip into the flour first, turning to coat and shaking off excess. Dip into the egg and milk next and lift out, letting excess drip off.
  5. Dip next into the tortilla crumbs, pressing firmly to help them adhere. Transfer to a plate, and set aside for later.
  1. Chop the onion and garlic. Dice the bell peppers, carrot and celery.
  2. Sweat the onion and garlic off until soft. Add the bell peppers, carrot and celery and cook until soft. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  3. Add the tomato puree and the tinned chopped tomatoes. Allow the sauce to simmer until the vegetables are cooked.
  4. Rinse and drain the kidney beans and sweet corn. Stir them into the sauce to warm through. Chop the fresh coriander.
To finish
  1. Heat some butter and oil in a large skillet over medium-high heat until shimmering; a breadcrumb should sizzle instantly when dropped into the oil.
  2. Gently place 2 breaded pork steaks in the skillet (if your pan is large enough), and fry until undersides are golden brown.
  3. Flip over and fry until cooked through and golden brown on other side, (the pork should feel firm).
  4. Serve the pork mexicanese with a dollop of sour cream, the sauce, some fresh coriander and a slice of lime together with cooked rice or a wrap.
Stuff to know
This recipe is a take on the classic milanese, where chicken, veal or pork is coated in flour, eggs and breadcrumbs mixed with parmesan cheese.
The butter and oil should be hot enough to really crisp up the coating of the pork but not too hot or they will burn before cooking through.
If cooking more pork steaks than your skillet can hold, keep the cooked ones warm in the oven when cooking the remaining steaks. Do not overcrowd the skillet.