- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 335
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 40 mg
- Sodium
- 311 mg
You really want bang for your buck the next time you frequent your favorite taco joint. Order a Milanese torta and you’ll never look at a taco ever again. This is Jeff's inspired version.
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 335
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 40 mg
- Sodium
- 311 mg
Ingredients
Salsa Verde:
Chicken:
Assembly:
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Directions
- For the salsa verde: Preheat the oven to 400 degrees F.
- Toss the tomatillos, garlic, jalapeño and onions with the avocado oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 20 to 25 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeño (or keep them in if you want it hot!). Add the roasted vegetables, cilantro leaves and lime juice into a blender and puree until smooth. Season with salt and pepper and transfer to a bowl.
- For the chicken: Meanwhile, set up three shallow bowls or baking dishes. In one, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk the eggs and vegetable oil in the second baking dish. In the third and final baking dish, add the breadcrumbs. Season each station well with salt and pepper.
- Take each chicken breast portion and sprinkle directly with salt and pepper. Dredge the chicken with the flour mixture first, shaking off any access. Next, dip into the egg mixture and make sure to coat both sides. Lastly, into the breadcrumbs, pressing lightly.
- In a very large skillet, heat about 1/4-inch of olive oil over medium heat. Once hot and shimmering, add 2 breaded chicken breasts and fry each side until golden brown, 2 to 3 minutes. Repeat the process until all the chicken pieces are cooked, adding more oil as needed. Then remove to a paper towel-lined plate or baking sheet fitted with a wire rack.
- For assembly: Lightly heat the refried beans in the microwave and season with salt and pepper if necessary. Squeeze in some lime to brighten the flavor.
- Spread the bottom of the rolls with the beans. Next, place the warm crispy chicken on top of the beans. Place a couple of pickled jalapeños on the chicken, then some lettuce and chopped cilantro. Schmear the top of the bun with sour cream and close. Cut on a sharp bias and serve with the salsa verde!
