Chicken Milanesa Torta Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for frying.

Breadcrumbs: Used to coat the chicken, giving it a crispy texture.

Eggs: Beaten to help the breadcrumbs adhere to the chicken.

Flour: The first layer in the breading process, helping the egg stick to the chicken.

Vegetable oil: Used for frying the breaded chicken to a golden brown.

Bolillo rolls: Traditional Mexican sandwich rolls that are crusty on the outside and soft on the inside.

Lettuce: Shredded to add a fresh, crisp texture to the torta.

Tomato: Sliced to add juiciness and flavor.

Avocado: Sliced to add creaminess and richness.

Refried beans: Spread on the roll for a creamy, savory base.

Queso fresco: Crumbled cheese that adds a mild, tangy flavor.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or inside a resealable plastic bag. This not only prevents the meat from tearing but also keeps your workspace clean. Use a meat mallet or rolling pin to gently pound the chicken until it reaches a uniform thickness, which ensures even cooking and a tender texture.

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets are lean and have a similar texture to chicken breasts, making them a good alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar crunchy texture.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch can be used to coat the chicken and will result in a crispier crust when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• bolillo rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a similar crunch and can withstand the heat of the sandwich better.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, providing a different but complementary taste.

• sliced avocado - Substitute with guacamole: Guacamole can provide the creamy texture and rich flavor similar to sliced avocado.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar consistency and flavor profile.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and slightly tangy flavor.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the breaded coating soggy.
• Wrap each piece of chicken individually in plastic wrap or aluminum foil to maintain its crispiness.
• Place the wrapped chicken in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, preserving the texture and flavor.
• Store the chicken in the refrigerator for up to 3 days. For longer storage, place the wrapped chicken in a freezer-safe container or bag and freeze for up to 2 months.
• To reheat refrigerated chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• For frozen chicken, thaw in the refrigerator overnight before reheating. Follow the same oven reheating instructions as for refrigerated chicken.
• Store bolillo rolls in a bread box or a cool, dry place. If you need to keep them longer, wrap them tightly in plastic wrap and freeze for up to 1 month.
• To refresh frozen bolillo rolls, thaw at room temperature and then warm in a 350°F (175°C) oven for 5-7 minutes.
• Keep refried beans in an airtight container in the refrigerator for up to 5 days. For freezing, place them in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before using.
• Store shredded lettuce and sliced tomato in separate airtight containers in the refrigerator. Use within 2-3 days for the best freshness.
• Avocado should be stored in the refrigerator if already sliced. To prevent browning, sprinkle with a little lemon juice and wrap tightly in plastic wrap. Use within 1-2 days.
• Queso fresco can be stored in its original packaging or an airtight container in the refrigerator for up to 2 weeks. If freezing, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before use.

• Preheat your oven to 350°F (175°C). Wrap the chicken milanesa torta in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 15-20 minutes, or until the chicken is warmed through and the bread is slightly crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the torta on the rack. Heat for 10-12 minutes, checking halfway through to ensure it doesn't get too crispy.

• If you prefer using a microwave, remove any vegetables like lettuce and tomato to avoid them becoming soggy. Place the torta on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Check and add more time if needed.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the torta in the skillet and cover with a lid. Heat for about 3-4 minutes per side, or until the chicken is warmed through and the bread is toasted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the torta in the basket and heat for 5-7 minutes, checking halfway through to ensure even heating. This method will keep the bread crispy and the chicken juicy.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Cutting board: Provides a stable surface for pounding and slicing ingredients.

• Knife: For slicing the tomato, avocado, and bolillo rolls.

• Mixing bowls: To set up the breading station with flour, beaten eggs, and breadcrumbs.

• Frying pan: To heat the oil and fry the chicken until golden and cooked through.

• Tongs: For turning the chicken while frying to ensure even cooking.

• Paper towels: To drain excess oil from the fried chicken.

• Spatula: To spread the refried beans on the bolillo rolls.

• Plate: To assemble the torta with all the ingredients.

Prepare ingredients ahead: Pound the chicken breasts and set up the breading station in advance.

Use pre-made refried beans: Save time by using canned refried beans instead of making them from scratch.

Slice vegetables early: Pre-slice the lettuce, tomato, and avocado to streamline assembly.

Heat oil while breading: Start heating the vegetable oil while you bread the chicken to save cooking time.

Use a food processor: Quickly crumble the queso fresco using a food processor.