MILANESE MELT
Yield Portion Size
| 1/2 cup |
Mayonnaise
|
| 1 cup |
Plain nonfat Greek yogurt
|
| 1/4 cup |
Lemon juice
|
| 1 tsp |
Lemon zest
|
| 1 tsp |
Extra virgin olive oil
|
| 1 tsp |
Salt
|
| 3 cups |
Purrple cabbage, shredded
|
| 24 |
Rolls, toasted
|
| 24 |
Breaded pork cutlets, fried
|
| 24 thin slices (3/4 oz each) |
Provolone cheese
|
| 12 cups |
Rosarita® Mild Ground Tomato Salsa
|
| 3 cups |
Creamy lemon cabbage slaw
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 310 mg | 31% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 110 mg | 37% |
| Total Fat | 32 g | 49% |
| Iron | 3 mg | 18% |
| Potassium | 469 mg | 0% |
| Calories | 606 kcal | 30% |
| Sodium | 1748 mg | 73% |
| Protein | 37 g | 75% |
| Polyunsaturated Fat | 6 g | 30% |
| Saturated Fat | 11 g | 56% |
| Sugars | 6 g | 1% |
| Vitamin C | 6 mg | 10% |
| Vitamin A | 1110 iu | 22% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Fold in cabbage and mix until evenly coated.
-
Step 3
To Make ONE PORTION: Toast one roll.
-
Step 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.
-
Step 5
CHEF'S NOTES: Can be served hot or cold.
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