Chicken Milanesa Torta
Lighter & fresh fried chicken sandwich with nice textural contrast.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
This chicken milanesa torta is the perfect fried chicken sandwich for the summer. It’s got an absolute killer flavor profile and you can make it in just 10 minutes if you’ve done some prep work.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Ethan Chlebowski
Ingredients
Chicken milanesa
- panko bread crumbs200 g
- flour70 g
- cornstarch35 g
- chicken breasts4
- eggs, beaten2
- salt
- neutral oilfor frying
Chipotle crema
- crema300 g
- chipotles in adobo2
- lime juice1/4 lime
- saltto taste
Sandwich components to taste
- refried black beans
- salsa verde
- bread roll
- lettuce, thinly sliced
- red onions, thinly sliced
- avocados, sliced
- pickled jalapeños
- queso fresco
Method
Step 1: Butterfly the chicken & make the crema
Cut chicken breasts into 2-3 thin cutlets with a sharp knife. Pound the cutlets to even them out. Season both sides of the chicken generously with salt.
In a blender, mortar & pestle, or food processor, pulse together all crema ingredients until smooth. Taste and adjust as needed.
Step 2: Bread the cutlets
Prepare a breading station with three plates: one with flour and cornstarch, one with beaten eggs, and one with panko bread crumbs. Coat the chicken in flour, then egg, and finally in bread crumbs. Press the bread crumbs into the chicken to ensure even coverage and sticking.
Step 3: Freeze the chicken
Add the breaded cutlets to a baking sheet and freeze for 2 hours.
After 2 hours, transfer to a container or freezer bag and separate with parchment paper to avoid freezing together.
- Store these in the freezer & pull them out to fry from frozen for fresh fried chicken.
Step 4: Fry the chicken
Set a skillet over medium heat and add about 1/4 to 1/2 inches of oil. Verify oil temperature with a thermometer, 325-350° F/162 -176° C.
frozen cutlets for 4-6 minutes, agitating occasionally. When internal temperature reaches 155° F/68° C, transfer to a paper towel on a wire rack to absorb excess oil.
Step 5: Assemble & serve
To assemble the sandwich, add the chipotle crema, some of the beans, thinly sliced lettuce and red onions to the sandwich roll. Add a chicken cutlet and top with salsa verde, pickled jalapeños, sliced avocado and queso fresco. Enjoy!
FAQ
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