Torta De Milanesa De Pollo

This Torta De Milanesa De Pollo recipe brings together the flavors and textures of crispy chicken, crunchy arugula, juicy tomatoes, creamy avocado, and melted cheese, all sandwiched between toasted Mexican bread. A delightful twist on a classic sandwich, this torta is sure to satisfy your cravings for a satisfying meal.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 cup milk
• 1/4 cup olive oil
• Salt and pepper, to taste
• 4 cups arugula leaves
• 4 cups sliced tomatoes
• 6 slices of Mexican bread (bolillo or telera)
• 6 tablespoons mayonnaise
• 6 tablespoons sliced avocado
• 6 slices of queso fresco or mozzarella cheese

Instructions

Prepare the chicken by pounding each breast to about 1/4 inch thickness. In a shallow dish, mix together the flour, breadcrumbs, and Parmesan cheese.

In a separate dish, beat the eggs, and in another dish, pour in the milk.

Dip each chicken breast in the milk, coating completely, then coat in the flour mixture, shaking off excess. Dip again in the beaten eggs, making sure to coat completely, and finally coat in the breadcrumb mixture, pressing gently to adhere.

Heat the olive oil in a large skillet over medium-high heat.

Add the breaded chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Season with salt and pepper to taste.

Meanwhile, toast the Mexican bread slices until lightly browned.

Spread a layer of mayonnaise on each toasted bread slice. Assemble the tortas by placing a cooked chicken breast on each bread slice, followed by a layer of arugula leaves, sliced tomatoes, sliced avocado, and finally a slice of queso fresco or mozzarella cheese.

Serve immediately and enjoy!

Notes

Make sure to pound the chicken breasts to an even thickness so they cook evenly.

You can also use panko breadcrumbs for a lighter coating.

If you want an extra crispy crust, you can chill the breaded chicken in the fridge for 30 minutes before frying.

For an extra crunchy torta, toast the bread slices a little longer or grill them lightly before assembling.

You can customize the tortas to your taste by adding other toppings such as sliced jalapeños, diced onions, or a sprinkle of queso cotija.

If you can’t find Mexican bread, you can substitute with a similar crusty bread such as Ciabatta or Baguette.

Nutrional Value

• Calories: 740
• Protein: 43g
• Fat: 36g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Carbohydrates: 60g
• Fiber: 4g
• Sugar: 4g
• Sodium: 650mg