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Mexican Milanese-Style Sandwiches Tortas

Mexican Milanese-Style Sandwiches Tortas

Thin breaded chicken cutlets are fried until golden and layered into crusty bolillos with refried beans, avocado, tomato, onion, jalapeños, lettuce, and optional Mexican crema.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Milanesa
  • 4 cutlets, 5-6 oz each Boneless, skinless chicken-breast cutlets, pounded to 1/4-inch thickness
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup All-purpose flour
  • 2 Large eggs
  • 1 tablespoon Water or milk
  • 1 cup Fine dry breadcrumbs or panko
  • 1/2-3/4 cup Vegetable oil for shallow-frying
For the Tortas
  • 4 rolls Bolillos or other crusty Mexican sandwich rolls, split
  • 1/2 cup Refried beans, warmed
  • 1/4 cup Mayonnaise
  • 1 Ripe avocado, sliced
  • 1 Large tomato, sliced
  • 1/4 Small white onion, thinly sliced
  • 1/2 cup Pickled jalapeño slices
  • 1 cup Shredded lettuce
  • 1/4 cup Mexican crema
  • as needed Lime wedges

Method
 

Step-by-Step
  1. Place each chicken cutlet between sheets of plastic wrap and pound evenly to approximately 1/4 inch thick. Season both sides with the kosher salt and black pepper.
  2. Set up three shallow dishes: place the flour in the first, beat the eggs with the water or milk in the second, and add the breadcrumbs or panko to the third. Coat each cutlet in flour, shaking off excess, then dip it in the egg mixture and press it firmly into the breadcrumbs.
  3. Heat 1/2 to 3/4 cup vegetable oil in a large skillet over medium to medium-high heat. Test the oil with a breadcrumb; it should sizzle immediately without smoking.
  4. Fry the cutlets one or two at a time for about 3–4 minutes per side, until deeply golden and cooked through. The chicken should reach 165°F in the center, then drain on a rack or paper towels and lightly season with the remaining salt.
  5. Warm the split bolillos in an oven or skillet. Spread the cut sides with mayonnaise and refried beans.
  6. Layer each roll with one chicken milanesa, avocado, tomato, onion, pickled jalapeños, and lettuce. Add Mexican crema if desired and serve with lime wedges.

Notes

Pound the chicken evenly so the edges do not overcook before the center is done. Drain fried cutlets on a rack when possible to protect the crisp crust. Pork or beef cutlets, mustard, sliced ham, queso fresco, cabbage, or chipotle mayonnaise can be used for variations.