Torta de Milanesa de Pollo
Description
In this torta de Milanesa recipe, spicy breaded chicken breast gets sandwiched between a toasted Mexican bun and topped with spicy spread, avocado, lettuce, tomato, and pickles.
Ingredients
•
1/2 pound skinless, boneless chicken breast
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1 1/2 tablespoons cornstarch
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1 egg
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1/3 cup bread crumbs
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2 tablespoons chopped fresh cilantro
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1 teaspoon ground chipotle pepper
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1 teaspoon dried Mexican oregano
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1 teaspoon ground cumin
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1/4 teaspoon coarsely ground black pepper
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2 bolillo rolls, sliced in half lengthwise
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3 tablespoons mayonnaise
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1 tablespoon hot sauce (such as Valentina®)
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2 tablespoons sunflower seed oil
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1/2 avocado, sliced
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3 slices tomato
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2 lettuce leaves
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1 tablespoon pickled carrots
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1 tablespoon pickled jalapeno peppers
Directions
1
Preheat the oven to 250 degrees F (120 degrees C).
2
Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
3
Whisk egg in a shallow bowl. Dredge chicken breast through 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 bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
4
Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
5
Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
6
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 chicken in half, lengthwise.
7
Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.