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.
Servings: 4 people
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.
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.
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