Best 4 Mexican Milanese Style Sandwiches Tortas Recipes
**Mexican Milanese-Style Sandwiches (Tortas): A Culinary Symphony of Flavors**
Embark on a tantalizing culinary journey with Mexican Milanese-style sandwiches, also known as Tortas, a symphony of flavors and textures that will captivate your taste buds. These delectable sandwiches showcase tender, golden-fried Milanese-style cutlets nestled between soft, fluffy bolillo rolls. Immerse yourself in a harmonious blend of savory, tangy, and refreshing ingredients, from juicy tomatoes and crisp lettuce to creamy avocado and flavorful beans. Discover a diverse selection of recipes within this article, each offering a unique twist on this Mexican classic. Indulge in the traditional Milanesa Torta, featuring a succulent breaded cutlet, or explore variations like the Torta Cubana, brimming with an array of meats and cheeses. Vegetarian enthusiasts will delight in the Torta de Papas, where crispy potato patties take center stage. Dive into the vibrant world of Mexican flavors and create a memorable dining experience with these irresistible Tortas.
CHICKEN MILANESA TORTAS (MEXICAN-STYLE CRISPY CHICKEN SANDWICHES)
In Mexico, torta sandwiches share notoriety and ubiquity with the esteemed ranks of the taco. Try this authentic version, carefully stacked with crispy chicken and typical fixin's, like lettuce, tomatoes and avocados. A smoky chipotle Mayonesa takes the flavor profile of this delicious sandwich from good to "¡espectacular!"
Provided by McCormick
Categories Sandwiches, Wraps, and Tortillas,
Yield 8
Number Of Ingredients 16
Steps:
- Season chicken with 3/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Mix flour with cumin, remaining 3/4 teaspoon garlic salt and 1/8 teaspoon black pepper in shallow dish. Beat eggs with whisk in another shallow dish. Place bread crumbs in third shallow dish. Coat chicken with flour mixture. Dip in eggs then coat in bread crumbs. Discard any remaining flour mixture, eggs or bread crumbs.
- Pour 1/2 inch of oil in large skillet. Heat to 350°F on medium heat. Fry chicken cutlets in batches, if necessary, 2 to 3 minutes per side or until golden brown and cooked through. (Do not overcrowd pan or temperature of oil will decrease resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil. Return oil to 350°F before frying next batch.) Set aside to drain on paper towels.
- Mix mayonnaise and chipotle pepper in small bowl. Spread chipotle mayonnaise evenly on rolls. Top with lettuce, chicken, tomatoes, avocados, onion and jalapeños.
TORTA DE MILANESA DE POLLO
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
- Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
- Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
- Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
- Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g
MEXICAN TORTAS DE MILANESA
It is a Mexican steak sandwich which is nothing like you've had before. Don't let the long recipe scare you off, it's really easy--it just takes a lot of words to explain each step. This is an authentic meal my husband grew up on in Mexico. You won't find anything like it at Taco Bell, I promise.
Provided by ROBIN PENA
Categories Lunch/Snacks
Time 40m
Yield 4 large sandwiches
Number Of Ingredients 13
Steps:
- Dredge steaks in egg and breadcrumbs, set aside.
- Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
- Test temp of oil by sprinkling some breadcrumbs into oil.
- If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
- Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
- Put steaks in a warm oven to keep warm while you continue with the next steps.
- In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.
- To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
- If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
- Then split the bread (or sub buns) down the center and scoop out excess bread.
- To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco.
- Set aside.
- To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife).
- Sprinkle with 1/4 of the chorizo.
- Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
- Top with shredded lettuce.
- Then add the sliced tomato.
- Followed by the avocado slices.
- Then the onions.
- Add the sandwich top and open really wide!
MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Recipe courtesy Marcela Valladolid. Edited to add my review: This is a deliciously crispy Mexican chicken sandwich. The mayo makes it spicy and it's also important not to miss the toppings suggested. We made ours plain and it was not as flavorful as it was with the onions, avocados and tomaotes.
Provided by Barenakedchef
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 879.6, Fat 29.5, SaturatedFat 7.3, Cholesterol 181.9, Sodium 1844.1, Carbohydrate 112.9, Fiber 11.2, Sugar 19.5, Protein 41.2
Tips:
- Use day-old bread for the tortas so it can better hold the sandwich fillings.
- Slice the bread horizontally and toast it lightly to give it a crispy texture.
- Spread a layer of refried beans on the bottom slice of bread to add a creamy and flavorful base.
- Add a thin layer of mayonnaise on the top slice of bread to help bind the sandwich ingredients together.
- Use a variety of fillings for your tortas, such as milanesa, ham, cheese, avocado, lettuce, and tomato.
- Be generous with the fillings and pile them high for a satisfying and delicious sandwich.
- Serve the tortas immediately or wrap them in parchment paper and store them in the refrigerator for later.
Conclusion:
Mexican milanesa-style sandwiches, or tortas, are a delicious and versatile street food that can be enjoyed for breakfast, lunch, or dinner. With their crispy bread, creamy refried beans, flavorful fillings, and tangy toppings, tortas are a surefire hit with everyone who tries them. So next time you're looking for a quick and easy meal, give these tortas a try - you won't be disappointed!
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