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Torta de Milanesa… YES PLEASE!
One of my favorite things about Mexicans is how resourceful we are. No job? No problemo. They’ll go sweep their neighbor’s floors. Wash dishes. Help guide cars out of parking lots.
Mexican street food is just that. People who know how to make something yummy.. maybe they make the best tortas in town.
It all starts with a DELICIOUS and basic Milanesa de Pollo recipe.
Table of Contents
- 1 INGREDIENTS
- 2 INSTRUCTIONS
- 3 What type of meat can I use for tortas?
- 4 What oil can I use for frying?
- 5 What are other methods for frying chicken?
- 6 What kind of bread is best for tortas?
- 7 How to Assemble
- 8 PRO TIP:
- 9 More Mexican Sandwiches You’ll Love:
- 10 Torta de Milanesa
- Fried chicken breast (Milanesa de Pollo)
- Bolillo or telera bread
- Avocado slices
- Pickled Jalapeños
For the fried chicken breast (Milanesa de Pollo) we’ll need:
- Chicken breasts skinless, boneless
- All purpose flour
- Bread crumbs
- Butterfly cut a chicken breast.
- Place the chicken between two pieces of wax paper. You can also use plastic wrap.
- Pound the chicken until it’s thin.
- Set aside until ready to use.
You’ll start by making a chicken cutlet. Sometimes, you’ll find chicken cutlets at the store already cut up for you.
What type of meat can I use for tortas?
You can also make this recipe using pork or beef steak instead of chicken, like a Milanesa de Res.
- Make sure you add salt, pepper and some kind of spices you like to the flour, because all these will add a lot of flavor to your torta.
- Dredge the raw chicken breast into the flour and shake any excess.
- Dip into the egg and hold it over the bowl to allow the excess to drip off.
Use one hand when dipping and dredging the raw chicken. That way, you only have ONE messy hand and one clean hand.
Don’t skimp on the flour, breadcrumbs, and eggs. If you run out, it’s really hard to get more with just one hand.
- Add it to the breadcrumbs pressing to coat and shake off any excess, turn it over and, lastly, do the same on the other side.
- Set this aside until ready to use.
Optional spices to add to the breadcrumbs:
- Ground Cumin
- Ground Oregano
- Ground Cayenne (not too much, maybe just a pinch)
- Dried, ground chile de arbol.
- Dried, ground chile ancho.
- Fry the chicken on both sides about 3-4 minutes, depending on how thin you pounded it out.
What oil can I use for frying?
- Regular vegetable oil is best when frying the chicken cutlets.
- You can also use olive oil, peanut oil, or avocado oil.
- Coconut oil is not recommended because the chicken will pick up a coconut taste.
- Make sure you place the fried chicken on a paper towel to drain any oil excess and give this a minute to cool down before placing on the bread. That’s because if you serve the fried chicken too greasy or too hot from the frying, your bread can get soggy.
What are other methods for frying chicken?
- You can also do this step in the fryer. It will only take 4 minutes in the fryer to cook thoroughly.
- Another suggestion is to bake the breaded chicken in a 375 degrees F oven for 20 minutes, or until completely cooked through.
- A healthier option is making Air Fryer Breaded Chicken.
What kind of bread is best for tortas?
Tortas are made with either teleras or bolillos. If neither are available, you can also use a French baguette.
How to Assemble
Begin cutting the bolillo or telera in half and spread a thin layer of mayonnaise in both sides, then add the Milanesa de Pollo on one of the bread halves and top with the lettuce, avocado slices, tomatoes and pickled jalapeños (if you like to add a spicy touch).
Lastly, top with the other half of bread. And that’s it! So easy, right?
- You can customize your torta as you prefer and add bacon, refried beans, ham, cheese, chiles toreados (roasted jalapeños), salsa verde, roasted tomato sauce, pickled red onions and more.
- Don’t make the Torta de Milanesa too big to stop the ingredients from spilling. Use your best judgement when assembling so you can fit everything inside the bread.
All that’s left is to sink your teeth into this YUMMY goodness.
More Mexican Sandwiches You’ll Love:
Hungry for More?
Torta de Milanesa
Spices for Bread Crumbs
For the Chicken
- Cut chicken breast in half.
- Pound chicken with a meat tenderizer to create an even thickness.
- Set aside until ready to use.
- Create a breading station by adding flour in one dish, eggs in another dish, and bread crumbs in the third dish.
- Add salt and pepper to the eggs.Beat the eggs.
- Add the desired spices to the bread crumbs.Mix with a fork to combine.
- Dredge the chicken with the flour.Shake off any excess flour.
- Place the floured chicken in the egg mixture.Make sure to coat the entire chicken with the egg mixture.
- Lastly, place the chicken in the bread crumbs.Again, make sure the chicken is completely coated with the bread crumbs.
- Set aside and repeat until all chicken pieces are coated.
- Heat the oil in a skillet.
- Pan-fry the chicken in batch, about 3-4 minutes per side.
- Transfer each cooked chicken to a plate with a paper towel.
- Continue frying until all the chicken pieces are cooked.
To Assemble the Sandwich
- Cut bolillo (or telera) in half.
- Spread a thin layer of mayonnaise to both sides.
- Add a piece of fried chicken on one of the bread halves.
- Top with shredded lettuce, tomato, pickled jalapeños, avocado slices.
- Top with the other half of bread.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.