Sirloin Steak Milanesa
1 Smithfield® Prime Boneless Pork Sirloin Roast, slice into 1/2-inch thick steaks
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon onion powder
2 large eggs
2 tablespoons salt
1 tablespoon black pepper
1 cup canola oil

Instructions

1. Place panko breadcrumbs, garlic and onion powder in food processor and pulse to a powder consistency; place in large bowl. Lightly beat eggs in another shallow bowl.
2. Season pork steaks with salt and pepper and dip them in beaten egg. Remove from egg wash and allow excess to drip. Dredge each steak in breadcrumbs and set on a plate.
3. Heat oil in large skillet over medium-high. Pan-fry breaded pork steaks until light golden brown and internal temperature reaches 145°F to 160°F; drain on paper towels. Serve with Chimichurri.

Chimichurri
1 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup champagne vinegar
2 cloves garlic, minced
2 tablespoons kosher salt
1 tablespoon minced shallots
2 teaspoons ground cumin
2 teaspoons crushed red pepper flakes

Instructions
Place all ingredients in medium bowl; mix well. Cover and refrigerate. Recipe can be made 1 day ahead.