'tortas' on Serious Eats

Spicy Tortas de Milanesa

Of the many great torta fillings that can be used, one of my favorites is definitely the Milanesa, or a thin pork cutlet that is breaded and fried. And when I mean thin, I mean very thin. It should be 1/4-inch thick and golden brown, and yet it should still remain tender and juicy. It's hard to get right, but this version from Marcela Valladolid manages to really get the pork right, while also adding some intriguing toppings. More

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