Torta De Milanesa Video Food

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.

VEGAN MILANESE TORTA WITH BLACK BEANS

Steps:

• For the wet mix loaf: Pour 8 cups of water into a large pot, then drop in mushrooms, liquid aminos, vegan chicken bouillon, salt and pepper, and bring to a simmer, then let cook until mushrooms are soft, about 45 minutes.
• Strain the mushrooms and keep the broth in a separate container. Let broth cool in the freezer for 1 hour.
• For the dry mix loaf: Add vital wheat gluten flour, onion powder, garlic powder and cayenne to a mixing bowl and mix it together. Slowly add the mushroom broth, pouring until the seitan loaf is firmly stretchy. (See Cook's Note.) Roll seitan loaf into a football shape. Wrap in plastic and let it relax.
• Bring a pot of water to a boil. Drop the seitan loaf in the water water and drop the temperature; simmer, covered, 1 hour. Remove loaf to a plate and refrigerate, 1 hour.
• For the dredge: Place the flour, flaxseed meal, salt, and 4 cups water in a mixing bowl and mix together into a thick batter. Put some panko in another bowl.
• Cut the seitan loaf with a serrated knife into 4 1/2-by-3-inch slices that are 1 1/2 inches thick. Coat seitan patties in dredge, then bread in panko.
• Bring oil to 350 degrees F in a deep-fryer and deep-fry patties for 30 to 45 seconds, or cook in some vegetable oil in a frying pan over medium heat, 7 minutes per side.
• For the avocado sauce: Blend the flesh of the avocados with the oil, salt and 1 cup water until you have a smooth consistency.
• For assembling the torta: Mash black beans in a bowl.
• Split the rolls to make sandwiches. Add beans to the bottom pieces, then place patties on top. Add cabbage, sliced tomatoes, avocado sauce and vegan mayo.

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.

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.
• In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.