Mexican Milanese Style Sandwiches ("Tortas")
Mexican Milanese Style Sandwiches ("Tortas")
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1630
- Total Fat
- 52
- Saturated Fat
- 9
- Carbohydrates
- 227
- Dietary Fiber
- 20
- Sugar
- 26
- Protein
- 71
- Cholesterol
- 157
- Sodium
- 4807
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1630
- Total Fat
- 52
- Saturated Fat
- 9
- Carbohydrates
- 227
- Dietary Fiber
- 20
- Sugar
- 26
- Protein
- 71
- Cholesterol
- 157
- Sodium
- 4807
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
Ingredients
Four 4-ounce chicken, beef or pork cutlets
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
1 cup plain bread crumbs, for dredging
2 eggs, beaten
Vegetable oil, for shallow frying
4 Bolillo or Telera rolls or French bread
Chipotle Mayonnaise, recipe follows
4 lettuce leaves optional
Eight 1/4-inch slices tomato
Twelve 1/4-inch slices avocado
12 thin slices white onion
12 pickled jalapeno slices or 4 canned chipotles in adobo
8 lime wedges, for garnish
Chipotle Mayonnaise:
1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
1 teaspoon fresh lime juice
1/4 cup mayonnaise
Salt and freshly ground black pepper
Directions
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
Chipotle Mayonnaise:
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
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