• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Vegetarian
    • Healthy
    • Mexican
  • Travel
    • Mexico
    • Southern California
    • New York
    • French Polynesia
    • Chicago
    • Arizona
    • Coronado
  • Learn
  • Courses
    • Tamales
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Travel
  • Learn
  • Courses
  • Shop
×

Home » Recipes » Chicken » Torta de Milanesa + VIDEO

Torta de Milanesa + VIDEO

Last Updated May 20, 2020. Originally Posted April 29, 2019 By Maggie Unzueta

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

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. 
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 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 tortas in town.

You might even see people selling these DELICIOUS sandwiches that are incredibly AMAZING!

More Mexican Sandwiches You’ll Love:


Tortas Ahogadas
Torta de Jamon
Chicken Torta
Pambazo

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

How to Make It

  • 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.

This is your basic Milanesa de Pollo recipe. You start by making a chicken cutlet.

Sometimes, you’ll find chicken cutlets at the store already cut up for you.

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

More Mexican Chicken Recipes:


Pollo a la Diabla
Entomatadas de Pollo
Chicken Mole Enchiladas

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

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

Pro Tip:

Use one hand when dipping and dredging. 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… I’m speaking from personal experience. lol.

Chicken covered with egg in a plate with bread crumbs.

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.

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 to 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.

Other Cooking Methods:

  • 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.

Milanesa de pollo on a paper towel.

  • 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.

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

Sandwich Ingredients:

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

You can also add bacon, Refried Beans, ham, cheese, Chiles Toreados (grilled jalapeños) , Salsa Verde, and more!

Word to the Wise: Don’t make the Torta de Milanesa too big. Use your best judgement when assembling so you can fit everything inside the bread.

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

Tortas are made with either teleras or bolillos. Assemble your Torta de Milanesa.

All that’s left is to add a Roasted Tomato Salsa or Pickled Red Onions… and sink your teeth into this YUMMY goodness. Hope you enjoy!

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

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

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. 
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

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

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Who Am I?

Bienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine. More About Me

Follow Me!

Follow Us on FacebookFollow Us on PinterestFollow Us on InstagramFollow Us on TwitterFollow Us on Google+Follow Us on YouTube

As Featured In

A list of places Mama Maggie's Kitchen has been featured in.

Categories

Popular Recipes

Hand holding a black bowl of Salsa de Aguacate, or Avocado Salsa

Salsa de Aguacate (Avocado Salsa) + VIDEO

Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.

Instant Pot Pork Tamales [VIDEO]

Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

Mama Maggie’s Kitchen, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Some of the outgoing links on this website are affiliate links. If you buy a product after clicking an affiliate link, I may receive a small percentage of the sale for referring you, at no extra cost to you.

Footer

  • Cookie Policy
  • Disclosure/ Privacy Policies

About Mama Maggie

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Bienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

My Favorites

Capirotada (or Mexican Bread Pudding) served in a white bowl and topped with sprinkles.
A glass cup filled with Mexican fruit salad sitting on top of a decorative towel.
A skewer holding a strawberry covered in chocolate over the fondue pot.
Orejas stacked on a gold serving platter.

Copyright © 2021 · Mamá Maggie's Kitchen