Chicken Milanesa Torta Recipe

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

Breadcrumbs: Used to coat the chicken, providing a crunchy texture.

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

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

Bolillo rolls: Soft Mexican bread rolls, perfect for sandwiches.

Lettuce: Shredded for a fresh, crisp topping.

Tomato: Sliced for a juicy addition to the torta.

Avocado: Sliced for a creamy, rich flavor.

Refried beans: Spread on the rolls for added creaminess and flavor.

Mayonnaise: Spread on the rolls to add moisture and richness.

Salt and pepper: Used to season the chicken breasts.

When preparing the chicken breasts, make sure to pound them evenly to ensure they cook uniformly. This not only helps in achieving a consistent texture but also allows the breadcrumbs to adhere better, resulting in a crispier coating. Additionally, when frying, avoid overcrowding the pan as this can lower the oil temperature and lead to soggy chicken. Fry in batches if necessary to maintain the ideal frying conditions.

• chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and can be pounded thin just like chicken breasts.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• 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 to coat the chicken and will result in a crispier crust.

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

• lettuce - Substitute with spinach: Spinach provides a similar crunch and adds additional nutrients.

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

• avocado - Substitute with guacamole: Guacamole provides a similar creamy texture and can be spread easily on the roll.

• refried beans - Substitute with black bean spread: Black bean spread offers a similar consistency and flavor profile.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a similar heat with an extra kick.

• 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 the chicken fresh and prevents any odors from the fridge from seeping in.
• Store the chicken in the refrigerator for up to 3 days. For longer storage, place the wrapped chicken in a freezer-safe bag and freeze for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through and crispy.
• For the bolillo rolls, store them in a bread box or a resealable plastic bag at room temperature for up to 2 days. For longer storage, wrap them in aluminum foil and freeze for up to 1 month.
• Lettuce, tomato, and avocado should be stored separately. Keep lettuce in a plastic bag with a paper towel to absorb moisture, and store in the crisper drawer of your fridge. Tomatoes can be kept at room temperature until ripe, then refrigerated. Avocados should be stored at room temperature until ripe, then refrigerated.
• Refried beans and mayonnaise should be stored in airtight containers in the refrigerator. Refried beans can last up to 4 days, while mayonnaise can last up to 2 months.
• When ready to assemble the torta, reheat the chicken and bolillo rolls as needed. Spread mayonnaise and refried beans on the rolls, and layer with reheated chicken, fresh lettuce, tomato, and avocado slices.

• Preheat your oven to 350°F (175°C). Place the chicken milanesa on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use 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 halfway through to ensure it heats evenly.

• If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the chicken milanesa directly on the rack or on a baking sheet. Heat for about 10 minutes, flipping halfway through to ensure both sides are crispy.

• To reheat the bolillo rolls, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes. This will make them warm and slightly crispy.

• For the refried beans, mayonnaise, and vegetables, it's best to reassemble the torta fresh. Spread the refried beans and mayonnaise on the warmed bolillo rolls, and add fresh lettuce, tomato, and avocado slices.

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

• Frying pan: Used to fry the chicken breasts until they are golden brown 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 during the dredging process.

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

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

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

• Spatula: Helps in spreading mayonnaise and refried beans on the bolillo rolls.

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

• Plate: For assembling the torta and serving it immediately.

Prepare ingredients in advance: Pound and season the chicken breasts the night before to save time on cooking day.

Use a food processor: Quickly shred lettuce and slice tomatoes and avocados using a food processor.

Preheat oil: While prepping, start heating the oil in the pan to save time when frying the chicken.

Assemble station: Set up a station with flour, beaten eggs, and breadcrumbs to streamline the dredging process.

Toast rolls: Toast the bolillo rolls while the chicken is frying to save time and add extra flavor.