Milanesas of pork to beer

Welcome to Paulina Kitchen! Today, faithful to the #Milangapower we are going to do some pork . They read well, pork milanesas I know that there are many of you who live under the motto "The pig will be grilled milk or it will be nothing!", But believe me that there are many cuts and options and pork recipes that will fly their wig.

Another common saying is "The pig is Pedadohh" well, look Marta, if you eat four bondiolite sandwiches with two glasses of wine and a large portion of fried, anything falls heavy.

The thing is that infinite pork recipes can be made, all very varied and different. So take the head of the pig and ham (yes, the ham is pork Carlos, I know you thought it was!) And give a chance to these pork milanes.

Let's talk about # milangapower

What solve life Milanesas has no name! If there is someone who does not like the milanesas of any kind, they can go around and leave here! There are milanesas of everything! of meat, chicken, pork, milanesas veggies of pumpkin, eggplant. Milanese to the Neapolitan , Milanesas with fried potatoes, milanesas in the oven, full Milanese sandwich, Milanesitas de Muzzarella!

If any of these pluralities does not make you happy, I have nothing to do!

The #Milangapower explodes in you!

You can take advantage of these Milanese recipes on the page: Milanese for celiacs or chickpea milanesas

About this recipe of pork milanesas to beer

Well, everything that had to be said about how to do Milanesas has already been said. But if it is the first time they are going to encourage them (yes, there is always a first time for everything) can take advantage of these tips.

When asking the butcher friend the cut (it can be pork buttock for example), remember to ask them to do them well. If they give them thick because the butcher is a bad wave, or buy them in a super and they already come like this, they can cut them at home. So that? First, so that the cooking of pork milanesas is faster . The less time passes in the oil, the less oil it absorbs and more drought and Sanitas are left. At the same time when the meat is cooked, the empanaded is cooked, so it is crispy outside and very tender inside.

Surely a lot of you are going to read the recipe and ask "what kind of Paulina beer?, Blonde? Scotish? Ipa? Stout?" They calm down with the fashion of artisanal beer, it is very good but the experts in Birra are not now made! They grab a beer glass that they have in the refrigerator, or buy a little beat!

Greetings and until next

Juanita

Assistant

Ingredients

Milanga Power

• 6 pork milanesitas, finite
• 1 cup of whole flour
• 1/2 cup of breadcrumbs
• 1/2 glass of beer
• 1 egg
• Thyme
• 1 garlic clove
• 1 CDA. soy sauce

Pork Milanese Recipe

modus operandi

1. Mix the egg, thyme, chopped garlic, soy sauce and beer in a bowl. Break.
2. The Milanesas: The ideal is that they are well finite. Salat them and pass them 1 time through whole wheat flour. Incorporate them into the marinade, embed them well and let them stand for at least half an hour.
3. Mix the breadcrumbs with the rest of the integral flour. I grated the bread with the thick part of a scratch, so that there are bits that make them more crispy.
4. Back the Milanesas on one side and the other with the rebozing.
5. Fry them in very hot oil until golden brown. To accompany them, I made this pumpkin and strong cheese puree.