Mexican · Lunch
Crispy Fried Pork Cutlet Sandwich (High-Protein)
A breaded pork loin cutlet fried until crisp, layered on a toasted bolillo roll with melted Oaxaca cheese, refried black beans, shredded lettuce, tomato, avocado, and chipotle mayo. The high protein content and fiber from beans and vegetables keep this Mexican torta adaptation nourishing and satisfying.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
815Calories
54.3gProtein
43gFat
54.5gCarbs
6gSugar
8.7gFiber
1395mgSodium
299mgChol
11.1gSat Fat
985mgPotassium
392mgCalcium
4.6mgIron
1.8mcgVitamin B12
9.6mgVitamin C
protein-rich
high-fiber
cheat-day
high-protein
Instructions
1
Prep
Pound the pork loin cutlet between plastic sheets to 1/4-inch thickness, season both sides with salt and pepper.
2
Dredge
Coat the cutlet in flour, then beaten egg, then panko mixed with pecorino, pressing so crumbs adhere fully.
3
Rest
Let the coated cutlet sit 10 minutes so the crust sets before frying.
4
Fry
Heat vegetable oil in a skillet over medium-high heat and fry the cutlet 3 to 4 minutes per side until golden brown and firm when pressed.
5
Drain
Lift the cutlet onto paper towels and rest 2 minutes so excess oil drips off and crust stays crisp.
6
Warm
Mash the black beans with a fork until mostly smooth, then warm over low heat 2 minutes, stirring, until glossy.
7
Melt
Lay the Oaxaca cheese over the hot cutlet so residual heat softens it into strings within 1 minute.
8
Build
Stir chipotle and its sauce into mayonnaise, then spread over both cut sides of the toasted roll.
9
Assemble
Layer the mashed beans, cheese-topped cutlet, avocado, tomato, onion, and lettuce onto the roll in order.
10
Plate
Press the sandwich closed, halve it diagonally with a knife, and plate it cut-side up so layers show.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz pork loin cutlet
- 22 large eggs
- 20g2/3 oz all-purpose flour
- 50g1.8 oz panko breadcrumbs
- 2 tbsp2 tbsp pecorino romano
- 90g3.2 oz vegetable oil, for shallow-frying
- 22 bolillo roll, split
- 150g5 oz, drained black bean
- 100g3.6 oz Oaxaca cheese
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp chipotle in adobo plus 1 tsp sauce
- 11 avocado
- 4 slices4 slices tomato
- 50g1.8 oz lettuce
- 11 onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
