Torta de Milanesa + VIDEO

One of my favorite things about Mexicans is how resourceful they 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 Torta de Milanesa in town.

So, they will put up a food stand made up of a humble card table. You might even see them selling food right outside of their homes.

How to Make Torta de Milanesa

Making Torta de Milanesa is actually very, very easy.

You start by making a chicken cutlet. Sometimes, you’ll find chicken cutlets at the store already cut up for you.

If you can’t find them, let me show you how it’s done.

• 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 can also make this recipe using pork cutlets, or one of my favorites is with beef like Milanesa de Res.

• Dredge into the flour.
• Dip into the egg.

I like to use one hand when dipping and dredging. That way, I 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… I’m speaking from personal experience. lol.

Make sure you add salt and some kind of spices to the flour.

Spices To Add To The Flour:

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

All of these spices will add a lot of flavor to your Torta de Milanesa.

At the very least, add salt and pepper to the flour, or it will be bland. You want the fried chicken cutlet to be delicious and flavorful.

I used regular vegetable oil to fry the chicken cutlets. You can also use olive oil, peanut oil, or avocado oil.

I don’t recommend using coconut oil because the chicken will pick up a coconut taste.

• Fry the chicken on both sides
• About 3-4 minutes, depending on how thin you pounded it out.

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.

• Make sure you place the fried Milanesa de Pollo on a paper towel to drain any excess oil.
• If the Milanesa de Pollo is greasy or too hot from the frying, your bread can get soggy.

Give this a minute to cool down and drain the cooking oil before placing on the bread.

I once saw a fryer outside by the BBQ grill. No smelly house. No windows to open. Seriously, what a genius idea!

Get your Torta de Milanesa ingredients together.

I like to use:

• Avocado slices
• Pickled Jalapeños
• Tomatoes
• Lettuce
• Mayonnaise

I’ve seen some Mexican street food stands that will also add bacon, Refried Beans, ham, cheese, Chiles Toreados (grilled jalapeños) , Salsa Verde, and more to a Torta de Milanesa.

I know Mexican street food can seem a little daunting. You’ll see canopies and dirt floors, but I gotta admit. I’ve tasted better food at some those dicey places than at 5 star restaurants in the States.

Tortas are made with either teleras or bolillos. Here, I’m using bolillos because they were fresh at the Mexican market that day.

Who can resist fresh bolillos? I know I can’t!

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Assemble your Torta de Milanesa. All that’s left is to add a Roasted Tomato Salsa or Pickled Red Onions. Hope you enjoy!

Print Recipe

5 from 2 votes

Torta de Milanesa

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. 

Prep Time20 mins

Cook Time8 mins

Total Time28 mins

Course: Lunch or Dinner

Cuisine: Mexican

Servings: 4 people

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. 

Tried this recipe?Mention @MaggieUnz or tag #MamaMaggiesKitchen!

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