Best Mexican Milanese Style Sandwiches Tortas Recipes

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

Mexican Milanese Style Sandwiches (

Provided by Marcela Valladolid

Time 28m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Four 4-ounce chicken, beef or pork cutlets
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
1 cup plain bread crumbs, for dredging
2 eggs, beaten
Vegetable oil, for shallow frying
4 Bolillo or Telera rolls or French bread
Chipotle Mayonnaise, recipe follows
4 lettuce leaves optional
Eight 1/4-inch slices tomato
Twelve 1/4-inch slices avocado
12 thin slices white onion
12 pickled jalapeno slices or 4 canned chipotles in adobo
8 lime wedges, for garnish
1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
1 teaspoon fresh lime juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Steps:

Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

Mexican Milanese Style Sandwiches (

Recipe courtesy Marcela Valladolid. Edited to add my review: This is a deliciously crispy Mexican chicken sandwich. The mayo makes it spicy and it's also important not to miss the toppings suggested. We made ours plain and it was not as flavorful as it was with the onions, avocados and tomaotes.

Provided by Barenakedchef

Categories Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (4 ounce) chicken, beef or 4 (4 ounce) pork cutlets
salt & freshly ground black pepper
1 cup all-purpose flour, for dredging
1 cup plain breadcrumbs, for dredging
2 eggs, beaten
vegetable oil, for shallow frying
4 telera rolls or 4 French bread
4 lettuce leaves (optional)
tomatoes
avocado
12 thin slices white onions
12 pickled jalapeno peppers
8 lime wedges, for garnish
1 canned chipotle chiles in adobo or 1/2 teaspoon hot sauce
1 teaspoon fresh lime juice
1/4 cup mayonnaise
salt & freshly ground black pepper

Steps:

Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the chipotle mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
Chipotle Mayonnaise:.
In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

Nutrition Facts : Calories 879.6, Fat 29.5, SaturatedFat 7.3, Cholesterol 181.9, Sodium 1844.1, Carbohydrate 112.9, Fiber 11.2, Sugar 19.5, Protein 41.2