Chicken Milanesa Torta Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for frying.

Breadcrumbs: Used to coat the chicken, giving it a crispy texture.

Eggs: Beaten, they help the breadcrumbs adhere to the chicken.

Flour: Used for dredging the chicken before coating it in eggs and breadcrumbs.

Bolillo rolls: Traditional Mexican sandwich rolls that hold all the ingredients together.

Lettuce: Shredded, it adds a fresh crunch to the torta.

Tomato: Sliced, it provides a juicy and tangy flavor.

Avocado: Sliced, it adds a creamy texture and rich taste.

Refried beans: Spread on the rolls, they add a savory and creamy element.

Salt and pepper: Used to season the chicken.

Oil: Needed for frying the chicken to a golden brown.

When preparing the chicken breasts, make sure to pound them to an even thickness. This ensures that the chicken cooks evenly and remains juicy. Additionally, when dredging the chicken, press the breadcrumbs firmly onto the surface to create a crispier coating.

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and can be breaded and fried in the same manner as chicken breasts.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be seasoned to taste.

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

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to achieve a crispy texture when frying.

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

• shredded lettuce - Substitute with baby spinach: Baby spinach provides a similar fresh crunch and adds a bit more nutritional value.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the other ingredients.

• sliced avocado - Substitute with guacamole: Guacamole can provide the creamy texture and rich flavor similar to sliced avocado.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar creamy texture and can be seasoned to taste.

• salt and pepper - Substitute with seasoned salt: Seasoned salt can add a more complex flavor profile to the dish.

• oil for frying - Substitute with olive oil: Olive oil can be used for frying and adds a slightly different flavor that can enhance the dish.

• Allow the chicken milanesa to cool completely before storing. This prevents condensation, which can make the breaded chicken soggy.
• Wrap each piece of fried chicken individually in plastic wrap or aluminum foil. This helps maintain its crispiness and prevents it from absorbing other flavors in the fridge.
• Place the wrapped chicken in an airtight container or a resealable plastic bag. Label with the date to keep track of freshness.
• Store the chicken in the refrigerator for up to 3 days. For longer storage, place the wrapped pieces in a freezer-safe bag and freeze for up to 2 months.
• To reheat refrigerated chicken milanesa, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and heat for about 10-15 minutes, or until warmed through and crispy.
• For frozen chicken, thaw in the refrigerator overnight before reheating. Follow the same oven reheating instructions.
• Store bolillo rolls or other sandwich rolls separately in a bread box or airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a resealable bag for up to 1 month.
• Keep shredded lettuce, sliced tomato, and sliced avocado in separate airtight containers in the refrigerator. Use the lettuce and tomato within 2-3 days, and the avocado within 1-2 days to maintain freshness.
• Store refried beans in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe dish or on the stovetop over low heat, stirring occasionally, until warmed through.
• Assemble the chicken milanesa torta just before serving to ensure the breaded chicken remains crispy and the vegetables stay fresh.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Chicken Milanesa Torta in aluminum foil to keep it moist.
  3. Place the wrapped torta on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until the chicken is warmed through.
  5. For a crispier roll, unwrap the torta for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil or butter to the skillet.
  3. Place the Chicken Milanesa Torta in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes per side, pressing down gently with a spatula to ensure even heating.
  5. Check to make sure the chicken is heated through before serving.

• Microwave Method:

  1. Place the Chicken Milanesa Torta on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent the bread from drying out.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the temperature and continue heating in 30-second intervals until the chicken is warmed through.
  5. For a crispier roll, you can toast the bread separately in a toaster or oven.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Chicken Milanesa Torta in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. For extra crispiness, you can spray a light mist of oil on the bread before heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the Chicken Milanesa Torta in aluminum foil.
  3. Place the wrapped torta in the toaster oven.
  4. Heat for about 10-15 minutes, or until the chicken is warmed through.
  5. For a crispier roll, unwrap the torta for the last 3-5 minutes of heating.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Cutting board: Provides a stable surface for pounding and slicing ingredients.

• Knife: For slicing the tomato and avocado.

• Mixing bowls: To hold the flour, beaten eggs, and breadcrumbs separately.

• Tongs: For handling the chicken while dredging and frying.

• Frying pan: To fry the breaded chicken breasts.

• Spatula: To flip the chicken breasts in the frying pan.

• Paper towels: To drain excess oil from the fried chicken.

• Plates: For assembling the tortas and serving.

• Spoon: To spread the refried beans on the rolls.

• Measuring cups: To measure out the flour, breadcrumbs, and refried beans.

• Serving platter: To present the assembled tortas.

Prepare ingredients in advance: Pound and season the chicken breasts ahead of time. Store them in the fridge until ready to use.

Use pre-made refried beans: Save time by using canned refried beans instead of making them from scratch.

Organize your breading station: Set up your flour, beaten eggs, and breadcrumbs in an assembly line to streamline the breading process.

Preheat oil: Start heating the oil while you prepare the chicken to reduce waiting time.

Slice vegetables ahead: Pre-slice the lettuce, tomato, and avocado so they are ready to assemble.