Torta de Milanesa (Crispy Breaded Cutlet Sandwich)

Why You’ll Love This Recipe

• Craveable crunch: ultra-thin, well-seasoned milanesa with a shattering golden crust.
• Classic torta layers: creamy beans and mayo, cool avocado, crisp lettuce, juicy tomato, and bright jalapeños.
• Weeknight-friendly: ready in about 45 minutes with simple pantry staples.
• Flexible: choose chicken or beef and dial the heat up or down to taste.

Grocery List

• Produce: 1 large avocado, 2 Roma tomatoes, iceberg or romaine lettuce, 2 limes, optional cilantro
• Dairy: Eggs (2), mayonnaise
• Pantry: Chicken or beef cutlets, bolillo rolls, refried beans, all-purpose flour, plain dry breadcrumbs, garlic powder, cumin, dried oregano, smoked paprika or ancho chili powder, kosher salt, black pepper, neutral oil, pickled jalapeños

Full Ingredients

For the Milanesa Cutlets

• 4 thin chicken cutlets or beef milanesa steaks (about 4 oz/115 g each; total 1 lb/450 g)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 cup (125 g) all-purpose flour
• 2 large eggs + 1 tbsp water, beaten
• 2 cups (200 g) plain dry breadcrumbs
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp smoked paprika or ancho chili powder
• 1 1/2 cups (360 ml) neutral oil (canola or vegetable) for shallow-frying

For the Torta Assembly

• 4 bolillo rolls (or telera), split horizontally
• 1 cup (280 g) refried beans (pinto or black), warmed until spreadable
• 1/3 cup (75 g) mayonnaise
• 1 large Hass avocado, sliced
• 2 Roma tomatoes, thinly sliced
• 2 cups finely shredded iceberg or romaine lettuce
• 1/2 cup sliced pickled jalapeños
• 2 limes, cut into wedges

Step-by-Step Instructions

Step 1: Pound and Season the Cutlets

Place each chicken or beef cutlet between two sheets of plastic or parchment and pound to an even 1/4 inch thickness. Pat dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Set on a plate while you prepare the breading.

Step 2: Set Up the Breading Station

In a shallow dish, combine the flour with 3/4 tsp kosher salt and 1/4 tsp pepper. In a second dish, whisk the eggs and 1 tbsp water until smooth. In a third dish, mix the breadcrumbs with the garlic powder, cumin, oregano, and smoked paprika or ancho chili powder.

Step 3: Bread the Cutlets

Working one at a time, dredge each cutlet in the seasoned flour (shake off excess), dip in the egg wash (let excess drip), then press firmly into the breadcrumb mixture to coat all sides. Set breaded cutlets on a wire rack. Let them rest 5 minutes to help the coating adhere.

Step 4: Fry Until Golden and Crisp

Pour oil into a large skillet to a depth of about 1/2 inch and heat to 350°F (175°C). Fry cutlets in batches without crowding, 2–3 minutes per side, until deep golden brown and crisp. Internal temps: chicken 165°F (74°C); beef 145°F (63°C) or to your preferred doneness (many cook beef milanesa fully through since it is very thin). Transfer to a wire rack to drain and immediately sprinkle with a pinch of the remaining 1/4 tsp salt.

Step 5: Warm the Beans and Toast the Bolillos

In a small saucepan over low heat, warm the refried beans with a splash of water if needed until smooth and spreadable. Split the bolillos and toast cut side down in a dry skillet over medium heat until lightly crisp, 1–2 minutes, or warm in a 350°F (175°C) oven for 3–5 minutes.

Step 6: Build the Torta Layers

Spread 1–2 tbsp warm refried beans on the bottom half of each bolillo and 1–1 1/2 tbsp mayonnaise on the top half. Place a hot milanesa cutlet on the beans. Layer on avocado slices, tomato slices (lightly salt the tomatoes), a generous handful of shredded lettuce, and pickled jalapeños.

Step 7: Finish and Serve

Squeeze a lime wedge over the fillings. Close the sandwich, press gently, and serve immediately while the cutlet is still audibly crisp. For a street-style touch, wrap in parchment or foil for 2–3 minutes to meld flavors without losing crunch.

Pro Tips

• Rest the breaded cutlets 5–10 minutes before frying; it helps the crust stick and fry up extra crisp.
• Keep oil at 350°F (175°C). Too cool and the crust absorbs oil; too hot and it browns before the meat cooks.
• Use a wire rack, not paper towels, to keep the crust from steaming and softening.
• Lightly toasting the bolillos prevents sogginess and adds a pleasant contrast to the juicy fillings.
• Salt the tomato slices just before layering to wake up their flavor without drawing too much moisture.

Variations

• Spicy Chipotle Torta: Blend 1–2 tsp chipotle in adobo into the mayonnaise and add a few extra jalapeños.
• Cheesy Milanesa: Add slices of Oaxaca or Monterey Jack and briefly broil to melt before adding lettuce and jalapeños.
• Pork or Veal Milanesa: Swap in thin pork loin or veal cutlets; pound to 1/4 inch and fry as directed.

Storage & Make-Ahead

Bread cutlets up to 8 hours ahead; refrigerate uncovered on a rack. Fry just before serving for best crunch. Fried cutlets reheat well: place on a rack in a 400°F (200°C) oven for 8–10 minutes until hot and crisp. Store fried cutlets airtight in the fridge up to 2 days. Keep components (beans, veggies, mayo) separate and assemble right before eating; assembled tortas are best within 15 minutes. Refried beans keep 4 days refrigerated.

Nutrition (per serving)

Approximate per torta (with chicken): 800 calories; 36 g protein; 86 g carbohydrates; 34 g fat; 7 g saturated fat; 7 g fiber; 1,050 mg sodium. Values vary with beef vs. chicken, oil absorption, and roll size.