MILANESE MELT
MILANESE MELT

MILANESE MELT

Yield
24 portions
Portion Size
1 sandwich
Ingredients: Measure:
Mayonnaise
1/2 cup
Plain nonfat Greek yogurt
1 cup
Lemon juice
1/4 cup
Lemon zest
1 tsp
Extra virgin olive oil
1 tsp
Salt
1 tsp
Purrple cabbage, shredded
3 cups
Rolls, toasted
24
Breaded pork cutlets, fried
24
Provolone cheese
24 thin slices (3/4 oz each)
12 cups
Creamy lemon cabbage slaw
3 cups

Directions

  1. To Make CREAMY LEMON-CABBAGE SLAW: In a large bowl, mix together mayonaise, Greek yogurt, lemon juice, lemon zest, olive oil and salt until well combined.

  2. Fold in cabbage and mix until evenly coated.

  3. To Make ONE PORTION: Toast one roll.

  4. Build sandwich in this order: bottom bun, breaded pork cutlet, provolone cheese slice, 1/2 cup Rosarita®Ground Tomato Salsa, 2 tablespoons creamy lemon-cabbage slaw, top bun.

  5. CHEF'S NOTES: Can be served hot or cold.

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