Pampas Pork Milanesa with Corn Crust, Warm Kabocha Squash Cream, and Fennel Apple Salad

Name: Pampas Pork Milanesa with Corn Crust, Warm Kabocha Squash Cream, and Fennel Apple Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Argentina
Ingredients: 1.3 lb thin pork shoulder steaks; 1 1/2 tsp salt; 1 tsp black pepper; 2 cloves garlic; 2 tbsp lemon juice; 1 tbsp mustard; 2 eggs; 1 cup breadcrumbs; 1/2 cup fine instant cornmeal; 1 tsp dried oregano; 1 tsp sweet paprika; 1/2 cup sunflower oil; 1 1/2 lb kabocha squash; 1 medium onion; 1 1/2 tbsp butter; 3/4 cup milk; 1/4 tsp nutmeg; 1 small bulb fennel bulb; 1 medium green apple; 1/4 cup fresh parsley; 1 tbsp apple cider vinegar; 2 tbsp olive oil

An original Argentine-inspired recipe featuring crispy pork milanesas coated with fine cornmeal and breadcrumbs, served with a smooth kabocha squash cream and a fresh fennel, apple, and parsley salad. A homestyle dish with distinct local character.

30 minPrep

45 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g thin pork shoulder steaks (4 pieces finas, for milanesa)
8 g salt (divided)
2 g black pepper (freshly ground, divided)
6 g garlic (1 clove grated and 1 clove chopped)
30 ml lemon juice (freshly squeezed, divided)
15 g mustard (for the marinada)
2 units eggs (batidos)
80 g breadcrumbs (común or casero fino)
60 g fine instant cornmeal (for mezclar with the pan grated)
2 g dried oregano (for the rebozado)
3 g sweet paprika (for the rebozado)
120 ml sunflower oil (approximate, for hornear and rociar)
700 g kabocha squash (pelada and cut diced)
150 g onion (en pluma fina, divided)
20 g butter (for the cream)
180 ml milk (whole or parcialmente descremada)
1 g nutmeg (grated)
180 g fennel bulb (thinly sliced finas)
180 g green apple (thinly sliced finas)
15 g fresh parsley (chopped)
15 ml apple cider vinegar (for the ensalada)
30 ml olive oil (for the ensalada)

Nutrition facts

per serving

548 kcal

Calories

31 g

Protein

34 g

Carbs

31 g

Fat

5 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or line it with parchment paper and brush it with some of the sunflower oil.
2
2. Place the pork shoulder steaks between two sheets of plastic wrap or paper and gently pound them to an even thickness. Season with 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, the grated garlic, 15 ml (1 tbsp) lemon juice, and the mustard. Let rest for 10 minutes.
3
3. In one dish, beat the eggs with a pinch of salt and pepper. In another dish, combine the breadcrumbs, fine cornmeal, dried oregano, sweet paprika, and 2 g (1/2 tsp) salt.
4
4. Dip each pork steak into the beaten egg and then into the breadcrumb and cornmeal mixture, pressing well to create an even crust. Arrange the milanesas on the tray and drizzle with some of the sunflower oil.
5
5. Bake the milanesas for 15 minutes at 220 °C / 425 °F. Carefully turn them over, add a few more drops of sunflower oil, and bake 10 to 12 minutes more, until golden and cooked through.
6
6. Meanwhile, place the kabocha squash and half of the onion on a small roasting pan. Add 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, and a little pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, until the squash is tender.
7
7. Transfer the roasted squash and roasted onion to a saucepan. Add the butter, milk, and nutmeg. Cook over low heat for 3 to 4 minutes, then blend or mash until smooth and creamy. Adjust with the remaining salt and pepper if needed.
8
8. For the salad, combine the fennel, green apple, the remaining sliced onion, and fresh parsley in a bowl. Dress with the apple cider vinegar, the remaining lemon juice, the remaining olive oil, and a pinch of salt and pepper. Toss well and let sit for 5 minutes.
9
9. Serve a base of warm kabocha cream on each plate. Place a crispy pork milanesa on top or alongside it, and finish with the fennel and apple salad. Add a little extra fresh parsley if desired.

Chef tips

For an extra crisp crust, let the breaded milanesas rest for 10 minutes before baking. Slice the apple at the end so it keeps its fresh texture.

Substitutions

You can replace pork shoulder with pork leg cutlets or chicken. Kabocha squash can be swapped for butternut squash, though the texture will be slightly less creamy. If you do not have fennel, use very thinly sliced white cabbage for a different but still fresh salad.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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