Name: Pork Milanese Sandwich with Cabbage Slaw and Soy Mayo
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: Canola oil, for frying; Four 4-ounce boneless blade pork chops; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 1/2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper; 1 cup all-purpose flour; 1 cup whole milk; 3 large eggs; 1 1/2 cups panko breadcrumbs; 1 red onion, sliced; 1 cup white wine vinegar; 1 tablespoon sugar; 1 teaspoon kosher salt; 1/2 teaspoon crushed red pepper flakes; 1/2 cup Japanese mayonnaise, such as Kewpie; 1/4 cup Dijon mustard; 1 tablespoon soy sauce; 2 tablespoons fresh cilantro leaves, chopped; 1/2 jalapeño, thinly sliced into rounds; Juice of 1/2 lemon; 1/4 green cabbage, julienned; Extra-virgin olive oil, for drizzling; 1 tablespoon extra-virgin olive oil; 4 brioche buns

Directions

Special equipment:

a deep-fryer or deep-fry thermometer; a meat mallet

Preheat a deep-fryer to 350 degrees F with the canola oil. Alternatively, fill a heavy-bottomed pot with about 2 inches canola oil.
Place the pork chops between two pieces of plastic wrap. Using the flat side of a meat mallet, pound out the pork chop until it's 1/2-inch thick. Then, flip the meat mallet to the ridged side and pound the pork to briefly tenderize. Flip the mallet back to the flat side and pound the pork to 1/4-inch thickness, ensuring that it is even.
Sprinkle both sides of the pork chops with the salt, pepper, garlic powder and cayenne.
Add the flour to a large bowl and add salt and pepper. In another large bowl, whisk together the milk and eggs. In a third bowl, add the panko. Lightly coat the pork with the flour, then coat fully in the egg mixture. Finally, place the pork in the panko breadcrumbs and coat, pressing to make sure the breading is fully adhered. Place on a sheet tray.
Fry the pork, flipping once, for 4 to 5 minutes, until golden brown and the internal temperature reaches 145 degrees F. Transfer the pork to a paper towel-lined sheet tray and sprinkle with salt.
For the pickled onions: Place the red onions in a large heatproof bowl. Add the white wine vinegar, sugar, salt, pepper flakes and 3/4 cup water in a small saucepan and bring to a boil. Pour the liquid over the red onions. Set aside to pickle for 20 minutes or longer.
For the soy mayo: Mix together the Japanese mayonnaise, mustard and soy sauce in a small bowl. Set aside.
For the slaw: Toss together the cilantro, jalapeño, lemon juice, cabbage, 1/4 cup pickled onions and a drizzle of olive oil.
For the sandwich: Heat the olive oil in a large cast-iron skillet and toast the buns until golden, 1 to 2 minutes. Add about a tablespoon soy mayo to the bottom of each bun. Place a piece of pork milanese on the bun, then top with some of the cabbage slaw, a drizzle of extra soy mayo and the bun top.

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Pork Milanese Sandwich with Cabbage Slaw and Soy Mayo

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