Spicy Pork Masa Harina-Crusted Milanesas

Breaded pork chops infused with Mexican flavor from a crisp and spicy masa harina crumb coating.

Spicy Pork Milanesas - lacocinadeleslie.com

My family loves milanesas served any way, shape or form. Whether they be made from beef, chicken, pork or fish. In my cocina each type of milanesa has it's own unique recipe. For my Milanesas de Cerdo (pork milanesas) I like to coat them with masa harina seasoned with chile powder and ground cumin. Using masa harina in the crumb coating not only adds texture to the milanesas, but it also adds another level of flavor. And the chile powder and ground cumin add a rich smokiness, as well as spice.

As with traditional Milanesas de Res these pork milanesas could be served in tortas (sandwiches), but I prefer to serve them on their own topped with Mexican crema and Ensalada de Nopales (cactus paddle salad), but you could also top them with salsas like Pico de Gallo or Chile de Molcajete (roasted tomatillo and arbol chile salsa). And don't forget to serve them with your favorite sides like Arroz a la Jardinera (garden rice) and plenty of warm tortillas.

Chicken Fried Pork Cutlets - lacocinadeleslie.com

Spicy Pork Milanesas 

  • 2 lbs. boneless pork chops (eight 4 to 5 oz. chops)
  • 1 cup masa harina
  • 1/3 cup all-purpose flour
  • 1 tablespoon chile powder 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1/4 cup milk 
  • Canola oil, for frying 

Place pork chops, one at a time, between two sheets of wax paper or plastic wrap and pound lightly with the flat side of a meat mallet or rolling pin until 1/2 to 1/4-inch thick. Season flattened chops lightly with salt and pepper.

Combine the masa harina, flour, chile powder, salt, cumin, and black pepper in a shallow bowl or plate. In a separate shallow bowl mix together the eggs and milk.

Dip the flattened pork chops into the egg mixture, then dredge in the masa harina mixture making sure both sides are completely coated. Transfer coated pork chops to a platter and continue with remaining pork chops.

Heat 2 to 3 tablespoons of canola oil in a large nonstick skillet over medium-high heat. Fry the pork chops, 2 to 3 at a time, until golden brown on both sides. Transfer to a clean platter and continue with the remaining pork chops, adding more oil if necessary. To serve top with your favorite salsa or Mexican crema and Ensalada de NopalesEnjoy! 

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