8 oz Pork Tenderloin, cut into a 4” pieces, pound thinly
1 tsp Garlic, granulated
Salt and pepper to taste
Parmesan Cheese, grated
In a cutting board, place the pounded pork circles, season with spices and drizzle with olive oil. In a separate bowl, place the breadcrumbs and the cheese and mix. Transfer the pork into the breadcrumbs and cover and press down the pork into the breadcrumbs until its all covered with it. Set aside.
In a non-stick skillet, add olive oil and place the pork to cook on one side for 5 minutes, or until browned. Flip over and cook for 5 minutes or until browned. You may finish in the oven at 350 degrees for 8 minutes. Once the pork is cooked, cut into strips and set aside.
In a comal, turn it on at high heat and place the Cactus Tortillas to heat up. Let them cook for a few seconds and turn over, once hot, put them in a plate and place the pork milanesa into them.
Serve with sliced avocado, diced tomatoes, fresh cilantro, and salsa.