Revolutionizing the Classic Cuban Sandwich
Imagine a dish that combines the richness of pork, the savory flavor of ham, the tanginess of pickles, and the creaminess of mozzarella, all wrapped up in a crispy, golden-brown package. Sounds too good to be true? Think again! Introducing the Cuban Sandwich Revised, a creative twist on the traditional Cuban sandwich.
The Concept
The idea behind this innovative dish is simple yet brilliant: take a thick pork chop, cut a pocket in it, and fill it with sliced ham, pickles, and mozzarella. Then, coat it in a mixture of eggs, yellow mustard, flour, and Panko breadcrumbs, and pan-fry it to perfection before finishing it off in the oven.
Overcoming the Challenges
One of the biggest hurdles in preparing this dish is pounding the pork chop thin without tearing it. To overcome this, make sure to use a gentle touch and the right mallet. Another challenge is getting the coating just right, but with a little practice, you’ll be a pro in no time.
The Recipe
Yield: 2-4 servings
Difficulty: Hard
Total Time: 45 minutes
Active Time: 25-30 minutes
Ingredients:
- 1-inch thick pork chops
- Panko breadcrumbs
- Thinly sliced ham
- Good dill pickles, sliced thin
- Mozzarella, sliced thin
- 2 eggs
- Flour
- Yellow mustard
Instructions:
- Prepare the Pork Chop: Cut a pocket in the pork chop, like a stuffed style, and pound it thin. Add sliced ham, pickles, and mozzarella to the pocket.
- Prepare the Coating: Crack eggs into a bowl, add yellow mustard, and whisk. In separate bowls, add flour and Panko breadcrumbs.
- Coat the Pork Chop: Dip the pork chop in flour, then eggs, and finally Panko breadcrumbs. Set on a tray to rest.
- Pan-Fry: Preheat a cast-iron skillet to medium-high heat, add a little cooking spray, and cook until golden brown.
- Finish in the Oven: Place the pork chop on a sheet pan and bake in a preheated oven at 350°F for 15-20 minutes.
- Serve and Enjoy: Serve hot, paired with a refreshing mojito, and relish the flavors of this revolutionary dish!
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