Torta de Milanesa de Pollo
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
- Serves: 2 persons
- ½pound skinless, boneless chicken breast
- 1½ tablespoons cornstarch
- ⅓cup bread crumbs
- 2tablespoons chopped fresh cilantro
- 1teaspoon ground chipotle pepper
- 1teaspoon dried Mexican oregano
- 1teaspoon ground cumin
- ¼teaspoon coarsely ground black pepper
- 2bolillo rolls, sliced in half lengthwise
- 3tablespoons mayonnaise
- 1tablespoon hot sauce (such as Valentina®)
- 2tablespoons sunflower seed oil
- ½avocado, sliced
- 3slices tomato
- 2lettuce leaves
- 1tablespoon pickled carrots
- 1tablespoon pickled jalapeno peppers
Step 1Preheat the oven to 250 degrees F (120 degrees C).
Step 2Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
Step 3Whisk 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.
Step 4Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
Step 5Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
Step 6Heat 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.
Step 7Assemble 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.