Chicken Milanesa Torta
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 335
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 40
- Sodium
- 311
- Total: 1 hr
- Active: 30 min
Ingredients
Salsa Verde:
1 pound fresh tomatillos, husk removed and rinsed well, cut in half
2 cloves garlic, lightly smashed and left whole
1 jalapeño pepper
1/2 yellow onion, cut into thirds
1 tablespoon avocado oil
3/4 cup cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Chicken:
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 tablespoon vegetable oil
3 cups fine breadcrumbs
4 small boneless chicken breasts, butterflied and lightly pounded evenly to 1/2-inch thickness
Olive oil, for frying
Assembly:
One 14-ounce can refried beans
Kosher salt and freshly ground black pepper
1 lime, halved
4 fresh bolillo or telera rolls, buttered and griddled
1/4 cup sliced pickled jalapeños
2 cups finely shredded iceberg lettuce
1/2 cup cilantro leaves, loosely packed, chopped
1/2 cup sour cream
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!