Breaded Pork Strips

Every Brazilian family has that Sunday breaded dish — crispy outside, juicy inside — and its backstory spans continents. The technique originated in the Byzantine Empire, traveled through the Middle Ages via Arab traders into Italy, where Milan turned it into the famous cotoletta alla milanese.

In the late 19th century, Italian immigrants brought this tradition to Southern Brazil — right here in Santa Catarina — and settlers adapted it with the ingredients they had on hand. That’s how bife à milanesa, a Brazilian table icon, was born.

This recipe follows that same spirit, swapping the thin cutlet for thick-cut pork strips, for a hearty Brazilian twist full of flavor. The same can be done with chicken breast, which turns out delicious when breaded too.

Ingredients:

• 2 lbs (1 kg) pork
• 1 whole egg
• 2 garlic cloves, mashed
• 1 tablespoon smoked paprika
• 1 tablespoon lemon pepper
• Salt to taste
• Breadcrumbs (for coating)
• Oil (enough to cover the pork) or air fryer
  
  
  Instructions
  
• Clean the pork well, trimming off all excess fat and skin.
• Cut into thick strips. In a large bowl, add all the seasonings to the meat and mix well, then let it marinate for 15 minutes.
• Beat the egg and pour it over the seasoned meat.
• Coat the strips in breadcrumbs.
• Fry in hot oil or in the air fryer.
  
  Serve hot with white rice.
  
  Prep time: 25 minutes
  Serves: 4
  Difficulty: Medium

Read also : Rice, beans & steak.