Chicken Milanesa Tortas Mexican Style Crispy Chicken Sandwiches Food

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

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.

CHICKEN MILANESA TORTAS (MEXICAN-STYLE CRISPY CHICKEN SANDWICHES)

Steps:

• Season chicken with 3/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Mix flour with cumin, remaining 3/4 teaspoon garlic salt and 1/8 teaspoon black pepper in shallow dish. Beat eggs with whisk in another shallow dish. Place bread crumbs in third shallow dish. Coat chicken with flour mixture. Dip in eggs then coat in bread crumbs. Discard any remaining flour mixture, eggs or bread crumbs.
• Pour 1/2 inch of oil in large skillet. Heat to 350°F on medium heat. Fry chicken cutlets in batches, if necessary, 2 to 3 minutes per side or until golden brown and cooked through. (Do not overcrowd pan or temperature of oil will decrease resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil. Return oil to 350°F before frying next batch.) Set aside to drain on paper towels.
• Mix mayonnaise and chipotle pepper in small bowl. Spread chipotle mayonnaise evenly on rolls. Top with lettuce, chicken, tomatoes, avocados, onion and jalapeños.

MEXICAN TORTAS DE MILANESA

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!

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

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.

CHICKEN TORTAS (MEXICAN SANDWICHES)

Steps:

• Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
• Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
• Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
• Top with the other half of the bun and enjoy!