Tortas de Jamon y Queso Chihuahua Milanese

Tortas de Jamon y Queso Chihuahua Milanese

From: Chef Bill Briwa, Culinary Institute of America at the Pork Summit 2014. Yield: 8 servings.

8 bolillos
2 Tbsp. canola oil
8 pork cutlets, 3 to 4 oz.
8 slices queso asadero or Chihuahua cheese
½ lb. Black Forest ham, thinly sliced
1 cup flour
3 eggs, beaten
2 cups panko bread crumbs
as needed, canola oil
¾ cup refried pinto beans, warmed
½ cup crema Mexicana

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.