Best 2 Torta De Milanesa De Pollo Recipes

**Descubra la riqueza culinaria de Argentina con la Torta de Milanesa de Pollo: Una sinfonía de sabores en capas**

Embárquese en un viaje culinario a través de los sabores de Argentina con la Torta de Milanesa de Pollo, un plato icónico que combina lo mejor de la cocina italiana y argentina. Imagine capas de jugosas milanesas de pollo, cubiertas con salsa de tomate casera, jamón, queso y una cremosa bechamel, todo horneado hasta alcanzar la perfección dorada. Esta receta es una celebración de sabores y texturas, ofreciendo una experiencia gastronómica inolvidable. Además, explore las variaciones de la Torta de Milanesa de Pollo, desde la clásica versión con salsa roja hasta innovadoras combinaciones con salsa blanca, espinacas y champiñones. Cada receta ofrece una experiencia única que deleitará su paladar y transportará sus sentidos a las vibrantes calles de Buenos Aires.

Let's cook with our recipes!

STEAK MILANESA TORTA

Steak Milanesa Torta image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/4 cup canola oil
Four 8-ounce top-round steaks, pounded to about 1/4-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
1 cup panko breadcrumbs
1/2 cup sour cream
Zest of 1 lime (1 teaspoon)
Juice of 1 lime (about 2 tablespoons)
4 crusty hoagie rolls
2 cups iceberg lettuce, shredded
1 cup Roasted Salsa, recipe follows
1/4 cup jarred sliced jalapenos, such as Vlasic
2 avocados, peeled and thinly sliced
4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes

Steps:

Heat the canola oil in a large skillet.
Sprinkle the steaks with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the panko. Lightly coat both sides of the steaks in the flour, then egg, then panko.
Pan fry 2 steaks at a time until golden brown on both sides, about 3 minutes per side. Remove the steak from the skillet and onto a paper-towel-lined-plate. Repeat with the remaining 2 steaks. Sprinkle the fried steaks with salt. In a small bowl, add the sour cream, lime zest, lime juice and sprinkle with salt and pepper.
Cut the rolls in half lengthwise and spread one side with the sour cream mixture. Lay the steaks on each roll and top with the lettuce, Roasted Salsa, jalapenos and avocados. Blast Spanish radio station and enjoy.
Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.

MEXICAN TORTAS DE MILANESA

Mexican Tortas De Milanesa image

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

Ingredients

4 -8 thin sliced sandwich steaks (especially good with very thin sliced ribeye, but I usually use what Publix supermarket calls "roula)
1 -2 cup breadcrumbs (for dredging steaks)
2 -3 eggs
vegetable oil (for frying)
4 good quality sub hot dog buns or 2 loaves French bread
sour cream (approx 3/4 cup)
1 (14 ounce) can refried beans
1/2 lb chorizo sausage (fround or with skins removed)
8 ounces queso fresco (or feta cheese)
shredded lettuce
sliced tomatoes
2 avocados (peeled and sliced thinly)
1 onion, thinly sliced into rings

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!

Tips:

Use high-quality ingredients for the best results. Fresh, free-range chicken, ripe tomatoes, and flavorful cheese will make a big difference in the final dish.
Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly and result in a soggy crust.
Use a large skillet or griddle for cooking the torta. This will allow you to cook the entire torta in one go, without having to flip it halfway through.
Be patient when flipping the torta. If you try to flip it too soon, it may break apart. Wait until the bottom is golden brown and crispy before flipping.
Serve the torta immediately, while it is still hot and crispy. You can garnish it with fresh herbs, such as basil or oregano, for extra flavor.

Conclusion:

Torta de milanesa de pollo is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its crispy crust, flavorful chicken, and melted cheese, it is sure to be a hit with everyone at your table. So next time you are looking for a new and exciting recipe to try, give torta de milanesa de pollo a try. You won't be disappointed!