Torta De Milanesa Recipe

Prepare chicken

Butterfly each chicken breast horizontally, then place between plastic wrap and pound to 1/4-inch thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp dried oregano.

Set up breading stations

Place the flour in a shallow dish. In a second bowl, whisk the eggs with 2 tablespoons milk until combined. In a third shallow dish, mix breadcrumbs with grated Parmesan. Dredge each seasoned chicken piece first in flour (shake off excess), then dip in the egg mixture, then press into the breadcrumb mixture until evenly coated.

Fry chicken

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and 350°F (if using a thermometer). Add breaded cutlets (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate to drain and rest 3 minutes.

Toast rolls

Split bolillo rolls and brush cut sides lightly with butter. Toast cut sides in a clean skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Make chipotle mayo

In a small bowl, mash 2 ripe avocados until smooth. Stir in 1/2 cup mayonnaise, 2 teaspoons chopped chipotle chiles in adobo (adjust to heat preference), 1 tablespoon lime juice, and 1/4 tsp salt. Blend to a smooth spread. Taste and adjust salt or lime.

Quick pickled slaw

In a bowl whisk 2 tablespoons white vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1 tablespoon lime juice (from the lime wedges). Add shredded cabbage, grated carrot, thinly sliced red onion, chopped cilantro, and the thinly sliced serrano. Toss to combine and let sit 5–10 minutes so flavors meld and cabbage softens slightly. Taste and adjust salt or vinegar.

Slice avocados

Halve and pit the remaining avocado (if not used in chipotle mayo), slice thinly and toss lightly with a small squeeze of lime juice and a pinch of salt to prevent browning and add brightness.

Spread a generous layer (about 1.5–2 tablespoons) of chipotle mayo on both cut sides of each toasted bolillo roll.

Place one fried milanesa cutlet on the bottom half of each roll. Top with a handful (about 3/4 cup) of serrano slaw, a few slices of avocado, and an extra drizzle of lime juice if desired.

Close the sandwich, press gently, and slice in half. Serve immediately with lime wedges on the side.