Chicken Milanesa Torta Recipe

Chicken breasts: Thinly pounded to ensure even cooking and a crispy texture.

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

Eggs: Beaten to create a coating for the chicken.

Breadcrumbs: Provides the crispy outer layer for the chicken.

Bolillo rolls: Traditional Mexican bread rolls, perfect for tortas.

Lettuce: Shredded to add a fresh crunch to the sandwich.

Tomato: Sliced for a juicy and tangy flavor.

Avocado: Sliced to add creaminess and richness.

Mayonnaise: Spread on the rolls for added moisture and flavor.

Salt: Used to season the chicken.

Pepper: Adds a bit of spice to the chicken.

Vegetable oil: For frying the chicken to a golden brown.

When pounding the chicken breasts thin, place them between two sheets of plastic wrap or parchment paper. This prevents the meat from tearing and ensures an even thickness, which helps the chicken cook uniformly.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative for chicken in this recipe.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar coating and crispiness when frying, though it may result in a slightly different texture.

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

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and can create a crispier coating compared to regular breadcrumbs.

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

• shredded lettuce - Substitute with baby spinach: Baby spinach provides a similar fresh and crunchy texture while adding a different flavor profile.

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

• avocado - Substitute with guacamole: Guacamole provides a similar creamy texture and flavor, with added seasoning.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy and creamy alternative with fewer calories and more protein.

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

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the breadcrumbs 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 bolillo rolls separately in a bread box or a resealable plastic bag to keep them fresh.
• For the vegetables, such as lettuce, tomato, and avocado, store them in separate airtight containers in the refrigerator. This keeps them crisp and prevents them from getting mixed with other ingredients.
• If you plan to freeze the chicken milanesa, place the individually wrapped pieces on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or an airtight container. This method prevents the pieces from sticking together.
• When ready to use, thaw the chicken in the refrigerator overnight. Reheat in an oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.
• Assemble the torta just before serving to ensure the bread remains fresh and the vegetables stay crisp.

• Preheat your oven to 350°F (175°C). Place the chicken milanesa on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the chicken milanesa on a tray. Heat for about 8-10 minutes, checking halfway to ensure it doesn't overcook.

• If you prefer using a microwave, place the chicken milanesa on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and flipping halfway through.

• To reheat the bolillo rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are warm and slightly crispy.

• For the lettuce, tomato, and avocado, it's best to use fresh ingredients when assembling your reheated torta. If you must reheat, do so separately and briefly to avoid wilting or mushiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken milanesa inside and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: Used to fry the chicken breasts until they are golden and cooked through.

• Tongs: Handy for flipping the chicken breasts in the frying pan to ensure even cooking.

• Meat mallet: Essential for pounding the chicken breasts thin, ensuring they cook evenly.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately for the dredging process.

• Whisk: Useful for beating the eggs until they are well mixed.

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

• Cutting board: Provides a safe surface for slicing the vegetables and rolls.

• Paper towels: Used to drain excess oil from the fried chicken breasts.

• Spatula: Can be used to spread mayonnaise on the bolillo rolls.

• Plate: For assembling the torta with all the ingredients.

• Measuring cups: To measure out the flour, breadcrumbs, and mayonnaise accurately.

Prep ingredients ahead: Pound and season the chicken breasts the night before. Store them in the fridge to save time on cooking day.

Use pre-sliced veggies: Buy pre-sliced lettuce, tomato, and avocado to cut down on prep time.

Efficient breading station: Set up a breading station with flour, eggs, and breadcrumbs in a row to streamline the process.

Fry in batches: Use a large pan to fry multiple pieces of chicken at once, reducing overall cooking time.

Toast rolls together: Toast all bolillo rolls in the oven simultaneously to save time.