Best Torta Milanesa Recipes

STEAK MILANESA TORTA

Steps:

• Heat the canola oil in a large skillet.
• Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
• Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
• Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
• Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

TORTA DE MILANESA DE POLLO

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
• Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
• Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
• Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
• Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
• Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

BEEF MILANESA TORTA RECIPE - (4.5/5)

Steps:

• 1. Add the crackers to the food processor, along with the spices listed. Pulse, then process on high until you get a fine cracker meal. Transfer to a shallow dish, set aside. 2. Season the beef lightly with salt and pepper and transfer to a plate until ready to use. In another shallow dish, lightly beat the eggs. Prep your vegetables, cover until ready to use. 3. Preheat 1/2 cup of oil to medium heat for 5 minutes. Dip the beef into the egg to cover, then coat with cracker meal using hands to gently press onto beef. 4. Once oil is hot, cook the milanesa for about 3 minutes per side or until golden brown. Try not to move it too much or the breading may come off. Transfer to a plate and cover loosely with foil paper to keep warm. When you are frying the last piece, heat the refried beans until warm. 5. Slice the milanesa in half so you have 6 equal pieces.To the roll, spread with refried beans, lettuce, tomato, avocado, beef milanesa, onions and salsa. Serve with crispy potato wedges. Tips: To quick-pickle the red onions, squeeze the juice of 1 lemon over the onions. Add 2 tablespoons of olive oil and season with salt and pepper to taste. Do this first thing so the onions have time to pickle while you cook. If you don't eat beef, this recipe can also be prepared with chicken.

TORTA MILANESA

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.

TORTA DE MILANESA [VIDEO]

Steps:

• HowToSection For the Chicken Array
• HowToSection To Assemble the Sandwich Array