Best 7 Torta De Milanesa De Pollo Recipes

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Torta de milanesa de pollo is a delicious dish that is sure to please your taste buds. This mouthwatering dish is prepared using chicken milanesas, which are pounded chicken breasts coated in bread crumbs and fried until crispy. The milanesas are then layered with tomato sauce, ham, and cheese, and baked until the cheese is melted and bubbly. This hearty and flavorful dish is perfect for a quick and easy weeknight meal or for a special occasion. With just a few simple ingredients, you can create a dish that is sure to be a hit with the whole family.

Let's cook with our recipes!

TORTA MILANESA



Torta Milanesa image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Four 4-ounce chicken cutlets (about 1/4-inch thick)
Salt and freshly ground black pepper
1 cup all-purpose flour
1 cup plain breadcrumbs
2 large eggs, beaten
Vegetable oil, for frying
4 bolillo or telera rolls or French bread
Mayonnaise, optional
Twelve 1/4-inch slices avocado
12 slices pickled jalapeno or 4 canned chipotles in adobo
12 thin slices white onion
Eight 1/4-inch slices tomato
4 leaves iceberg lettuce
8 lime wedges, for garnish

Steps:

  • Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
  • Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
  • To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

TORTA DE MILANESA DE POLLO



Torta de Milanesa de Pollo image

The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 2

Number Of Ingredients 18

½ pound skinless, boneless chicken breast
1 ½ tablespoons cornstarch
1 egg
⅓ cup bread crumbs
2 tablespoons chopped fresh cilantro
1 teaspoon ground chipotle pepper
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
2 bolillo rolls, sliced in half lengthwise
3 tablespoons mayonnaise
1 tablespoon hot sauce (such as Valentina®)
2 tablespoons sunflower seed oil
½ avocado, sliced
3 slices tomato
2 lettuce leaves
1 tablespoon pickled carrots
1 tablespoon pickled jalapeno peppers

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
  • Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
  • Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
  • Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
  • Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
  • Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g

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

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.

FRIED CHICKEN SANDWICH | TORTA DE MILANESA DE POLLO



FRIED CHICKEN SANDWICH | TORTA DE MILANESA DE POLLO image

This Mexican fried chicken sandwich or torta de milanesa de pollo is going to become your favorite torta ever! The recipe is fully vegan, super delicious and healthy too.

Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com

Categories     dinner     lunch     Main Course     Main Dish

Number Of Ingredients 21

10 oz oyster mushroom petals (the freshest possible)
1 1/4 cups soy milk (unsweetened & unflavored )
1 1/2 teaspoons poultry seasoning
1 1/2 cups panko or regular breadcrumbs
1 teaspoons poultry seasoning
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon salt (adjust to taste)
1/8 teaspoon ground turmeric powder optional
1 1/2 cups all purpose flour
spray oil
Vean fried chicken cutlets
4 bolillo bread rolls
1 cup refried beans
4 Tablespoons vegan mayonnaise (or vegan crema)
Salsa (of your choice)
1 large avocado (sliced)
1 large tomato (sliced)
1/4 white onion slices
4 pickled jalapeños (sliced in strips)
lettuce

Steps:

  • In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
  • In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
  • To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debris.
  • Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
  • Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
  • After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They're done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
  • Slice a bolillo lengthwise, smear some vegan mayo on one side then add refried beans and spread. Arrange some vegan fried chicken cutlets on top of the beans. Then top with onion, tomato, salsa, avocado, jalapeño and lettuce. Serve!

Nutrition Facts : ServingSize 4 servings, Calories 711 kcal, Carbohydrate 104 g, Protein 22 g, Fat 23 g, SaturatedFat 3 g, Sodium 1352 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 10 g

TORTA DE MILANESA DE POLLO



Torta de Milanesa de Pollo image

The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.

Provided by Buckwheat Queen

Categories     Mexican Recipes

Time 35m

Yield 2

Number Of Ingredients 18

½ pound skinless, boneless chicken breast
1 ½ tablespoons cornstarch
1 egg
⅓ cup bread crumbs
2 tablespoons chopped fresh cilantro
1 teaspoon ground chipotle pepper
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
2 bolillo rolls, sliced in half lengthwise
3 tablespoons mayonnaise
1 tablespoon hot sauce (such as Valentina®)
2 tablespoons sunflower seed oil
½ avocado, sliced
3 slices tomato
2 lettuce leaves
1 tablespoon pickled carrots
1 tablespoon pickled jalapeno peppers

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
  • Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
  • Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
  • Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
  • Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
  • Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g

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

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!

MILANESAS DE POLLO (ARGENTINIAN CHICKEN CUTLETS)



Milanesas De Pollo (Argentinian Chicken Cutlets) image

Recipe courtesy of Chef Mirta and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts
2 large eggs
1 cup fresh flat leaf parsley, and tender stems finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon fresh ground black pepper
3 cups panko breadcrumbs
1 tablespoon canola oil, for frying

Steps:

  • Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.
  • Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.
  • Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.
  • Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It's ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.

Tips:

  • To make sure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a meat thermometer, you can tell if the chicken is cooked by cutting into it. The juices should run clear, and the meat should be opaque throughout.
  • If you are using a store-bought breadcrumb mixture, be sure to check the label to make sure it does not contain any seasonings that you do not want in your torta.
  • You can also use Panko breadcrumbs in place of regular breadcrumbs. Panko breadcrumbs are made from Japanese bread and have a light, crispy texture.
  • Be sure to press the breadcrumbs firmly onto the chicken so that they adhere well.
  • If you are making the torta ahead of time, you can assemble it and then wrap it tightly in plastic wrap. Store it in the refrigerator for up to 24 hours.
  • When you are ready to bake the torta, let it come to room temperature for about 30 minutes before baking.

Conclusion:

Torta de milanesa de pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover chicken, and it is also a budget-friendly meal. The combination of crispy chicken, melted cheese, and flavorful tomato sauce is sure to please everyone at the table.

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