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    Home » Recipes » Chicken » Torta de Milanesa + VIDEO

    Torta de Milanesa + VIDEO

    Last Updated November 9, 2022. Originally Posted April 29, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Torta de Milanesa (or Mexican Fried Chicken Sandwich) is made up of golden and crispy chicken and stuffed into a freshly baked bread.
    Jump to Recipe Print Recipe
    Who doesn’t love a good Torta de Milanesa (Mexican Fried Chicken Sandwich)? Golden and crispy chicken that’s stuffed into a freshly baked roll with all the fixings. Each bite is piece of heaven. With Video. By Mama Maggie's Kitchen

    Torta de Milanesa (Mexican Fried Chicken Sandwich) on a wooden surface surrounded by its ingredients.

    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.

    INGREDIENTS

    All the ingredients for Torta de Milanesa laid out for assembly.

    • Fried chicken breast (Milanesa de Pollo)
    • Bolillo or telera bread
    • Avocado slices
    • Pickled Jalapeños
    • Tomatoes
    • Lettuce
    • Mayonnaise

    For the fried chicken breast (Milanesa de Pollo) we’ll need:

    • Chicken breasts skinless, boneless
    • Eggs
    • All purpose flour
    • Bread crumbs
    • Oil

    INSTRUCTIONS

    A collage showing a chicken breast sliced and pounded with a meat tenderizer.

    • 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.

    Two plates with egg and flour and one deep casserole dish with breadcrumbs on a wooden surface.

    • 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.

    Chicken covered with egg in a plate with bread crumbs.

    • 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:

    • Paprika
    • Ground Cumin
    • Ground Oregano
    • Ground Cayenne (not too much, maybe just a pinch)
    • Dried, ground chile de arbol.
    • Dried, ground chile ancho.

    Milanesa de pollo (chicken milanese) frying in a black cast iron skillet.

    • 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.

    Milanesa de pollo on a paper towel.

    • 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.
    A picture of a pile of freshly baked bolillos.

    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?

    Hand showing the inside of a Mexican Fried Chicken Sandwich (Torta de Milanesa).

    PRO TIP:

    • 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:

    Tortas Ahogadas
    Torta de Jamon
    Chicken Torta
    Pambazo

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    Did you make this recipe? Please rate the recipe below!
    Torta de Milanesa (Mexican Fried Chicken Sandwich) on a wooden surface surrounded by its ingredients.

    Torta de Milanesa

    Torta de Milanesa (or Mexican Fried Chicken Sandwich) is made up of golden and crispy chicken and stuffed into a freshly baked bread.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Total Time: 28 minutes
    Servings: 4 people
    Calories: 789kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 eggs
    • 3/4 cup all-purpose flour
    • 1 cup bread crumbs
    • 2 chicken breasts skinless, boneless
    • 1/2 cup oil

    Spices for Bread Crumbs

    • 1 tbsp Salt
    • 1 tspn Pepper
    • 1 tspn ground oregano
    • 1 tspn ground cumin
    • 1 tspn garlic powder
    • 1 tspn onion powder
    • 1 tspn paprika
    • 1/2 tspn ground chile de arbol optional

    For the Sandwich

    • 4 bolillos (or teleras)
    • 4 tbsp mayonnaise
    • 6-8 pickled jalapeños
    • 1 cup shredded lettuce
    • 1 diced tomato
    • 1 avocado sliced

    Instructions

    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. 

    Video

    Notes

    You can also make this recipe with beef or pork cutlets instead of chicken. 
    Use one hand when dipping and dredging. That way, you have one messy hand and one clean hand.

    Nutrition

    Calories: 789kcal | Carbohydrates: 44g | Protein: 34g | Fat: 53g | Saturated Fat: 7g | Cholesterol: 160mg | Sodium: 2576mg | Potassium: 839mg | Fiber: 6g | Sugar: 3g | Vitamin A: 822IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Filed Under: Chicken, Mexican, Recipes

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Athena

      June 6, 2019 at 3:31 am

      That looks completely amazing. So delicious I am sure. Best part – I think even my kids would love this! Thank you for sharing.

      Reply
    2. WhatLauraLoves

      June 6, 2019 at 12:33 pm

      We’ve just got back from Mexico last week, had the most amazing time but I’m missing all of those mexican flavours already! Will definitely give this recipe a go! xxx

      Reply
    3. Chad

      June 6, 2019 at 5:39 pm

      5 stars
      omg this looks soooo delicious yummmm!!! I will definitely try to make it over the weekend. Thanks a lot.

      Reply
    4. Kristina @ Love & Zest

      June 7, 2019 at 12:58 pm

      5 stars
      This looks like a great lunch or dinner option! I love trying new sandwiches like this! My family will love eating it as well! Great Recipe!

      Reply

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