Crispy Chicken Milanesa Recipe
Torta made with crispy chicken milanesa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Milanesa
For the Torta
Method
Prepare the Chicken Milanesa
- 1
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
Coat the Chicken
Set up a breading station by placing flour in one shallow dish, beaten eggs in another, and bread crumbs mixed with salt, pepper, and garlic powder in a third. Dredge each chicken breast in flour, dip in the egg, and then coat with bread crumbs.
- 3
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Fry each breaded chicken breast for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Assemble the Torta
- 4
Prepare the Rolls
Slice the bolillo or telera rolls in half and toast lightly if desired.
- 5
Spread Refried Beans
Spread a generous amount of refried beans on the bottom half of each roll.
- 6
Add Chicken and Toppings
Place the crispy chicken milanesa on top of the beans, followed by slices of avocado, lettuce, tomato, and jalapeños. Top with the other half of the roll.