Best Torta De Milanesa Video Recipes

Torta Milanesa image

Provided by Marcela Valladolid

Time 35m

Yield 4 servings

Number Of Ingredients 14

Four 4-ounce chicken cutlets (about 1/4-inch thick)
Salt and freshly ground black pepper
1 cup all-purpose flour
1 cup plain breadcrumbs
2 large eggs, beaten
Vegetable oil, for frying
4 bolillo or telera rolls or French bread
Mayonnaise, optional
Twelve 1/4-inch slices avocado
12 slices pickled jalapeno or 4 canned chipotles in adobo
12 thin slices white onion
Eight 1/4-inch slices tomato
4 leaves iceberg lettuce
8 lime wedges, for garnish

Steps:

Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs 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 breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

Mexican Tortas De Milanesa image

Provided by ROBIN PENA

Time 40m

Yield 4 large sandwiches

Number Of Ingredients 13

4 -8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
1 -2 cup breadcrumbs (for dredging steaks)
2 -3 eggs
vegetable oil (for frying)
4 good quality sub hot dog buns or 2 loaves French bread
sour cream (approx 3/4 cup)
1 (14 ounce) can refried beans
1/2 lb chorizo sausage (fround or with skins removed)
8 ounces queso fresco (or feta cheese)
shredded lettuce
sliced tomatoes
2 avocados (peeled and sliced thinly)
1 onion, thinly sliced into rings

Steps:

Dredge steaks in egg and breadcrumbs, set aside.
Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
Test temp of oil by sprinkling some breadcrumbs into oil.
If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
Put steaks in a warm oven to keep warm while you continue with the next steps.
In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
Then split the bread (or sub buns) down the center and scoop out excess bread.
To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
Set aside.
To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
Sprinkle with 1/4 of the chorizo.
Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
Top with shredded lettuce.
Then add the sliced tomato.
Followed by the avocado slices.
Then the onions.
Add the sandwich top and open really wide!