Ingredients
For the breaded cutlets:
- 4 thinly sliced pork loin chops approximately 1/4 inch thick
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko-style breadcrumbs
- 1 teaspoon of kosher salt
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- Spray oil
For the cake:
- 4 telera rolls cut in half and toasted
- 1 can of refried beans hot
- 1 white onion thinly sliced
- 1-2 tomatoes sliced
- 1-2 cups of lettuce shredded
- 2 avocados mashed in a bowl with salt to taste
- Pickled jalapeños sliced
- Mayonnaise
Instructions
FOR THE BREADED CUTLETS:
- Coat the breaded cutlets in flour, covering both sides.
- Dip the breaded cutlets in the bowl with the 2 beaten eggs, coating both sides of the floured cutlets.
- Dip the breaded cutlets in the breadcrumbs, coating both sides.
- Cook the breaded cutlets in an air fryer at 375°F for 10 minutes, then at 400°F for 5 minutes, until they reach an internal temperature of 145°F. Let rest for 3 minutes.
TO PREPARE THE CAKES:
- Cut the buns in half and toast them on a griddle or in a frying pan until lightly browned.
- Spread hot refried beans on the bottom half of each toasted bun.
- Add a layer of shredded lettuce and tomato slices.
- Preheat the air fryer to 375°F, add the breaded cutlets and cook for 10 minutes. Increase the temperature to 400°F and cook for another 5 minutes.
- Place the pork cutlets on top of the air fryer after they have reached 145°F and rested for 3 minutes.
- Add the white onion slices.
- Spread guacamole on the top half of each bun.
- Place the pickled jalapeños on top (as many as you like).
Tried this recipe?Let us know how it was!