Mexican Milanese Style Sandwiches Tortas
Indulge in the bold flavors of Mexico with these irresistibly crispy and hearty Mexican Milanese Style Sandwiches, known as tortas. Perfectly breaded and golden-fried chicken or beef cutlets are paired with creamy avocado, juicy tomatoes, crisp lettuce, and a touch of zesty pickled jalapeños, all nestled inside a freshly toasted bolillo or telera roll. The sandwich is elevated with layers of refried beans and a smear of tangy mayonnaise, creating a satisfying balance of textures and flavors. Ready in just 40 minutes, this recipe is the ultimate comfort food for lunch or dinner, offering an authentic Mexican street food experience right in your own kitchen. Pair with tortilla chips and a refreshing drink for the perfect meal.
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts (or thin beef cutlets)
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Vegetable oil
- 4 rolls Bolillo or telera rolls
- 0.25 cup Mayonnaise
- 0.5 cup Refried beans
- 1 large Avocado
- 2 medium Tomatoes
- 4 pieces Lettuce leaves
- 4 slices Pickled jalapeños (optional)
Instructions
Start by preparing the protein: If using chicken breasts, butterfly them and pound them to an even thinness (about 1/4 inch), or use thin beef cutlets.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, whisk together the eggs and milk. In the third, mix the breadcrumbs with salt and black pepper.
Coat each piece of meat in the flour, shaking off any excess. Dip it into the egg mixture, and then press it into the breadcrumb mixture, ensuring an even coating. Set the breaded meat aside on a plate.
In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Fry the breaded meat in batches for 3-4 minutes on each side, or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain any excess oil.
Slice the bolillo or telera rolls in half lengthwise. Lightly toast them on a skillet or under a broiler if desired.
Spread mayonnaise on one side of the bread and a thin layer of refried beans on the other.
Assemble the tortas by placing a piece of fried milanesa on the bottom half of the roll. Top with slices of avocado, tomato, a lettuce leaf, and pickled jalapeños if using.
Place the top half of the roll on and press gently. Serve immediately with a side of chips or a refreshing beverage.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 104% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.9 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
